2026-04-28T19:24:29Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/701102025-02-18T11:16:20Zcom_10324_1166com_10324_931com_10324_894col_10324_1338

Sigüenza Andrés, Teresa Mateo, Javier Rodríguez Nogales, José Manuel Gómez Pallarés, Manuel Caro Canales, Irma 2024-09-24T12:50:14Z 2024-09-24T12:50:14Z 2024 Foods, 2024, Vol. 13, Nº. 6, 951 2304-8158 https://uvadoc.uva.es/handle/10324/70110 10.3390/foods13060951 951 6 Foods 13 2304-8158 Producción Científica The aim of this study was to develop a plant-based fermented beverage from discarded bread flour and to analyze its characteristics as a novel functional product. Eight cereal-based probiotic beverages were produced by inoculating discarded bread flour with a monoculture of Lactobacillus rhamnosus or a co-culture consisting of lactic acid bacteria and Bifidobacterium. Two additional factors, namely, the addition of amylolytic enzymes and matrix desalting, were studied alongside the type of culture. The organic acid content and microbial growth were monitored during fermentation and storage (15 and 21 days). Proximal composition, gamma-aminobutyric acid, and volatile compounds were measured in the final product. Sensory analysis was only conducted on the enzymatically treated samples. The estimated shelf life of the bread beverage was 15 days. The variables studied significantly influenced the amountof organic acids and specific volatile compounds responsible for the aroma of fermented beverages. The beverage produced via co-culturing was preferred by consumers in the sensory test. Junta de Castilla y León - (grant VA177P20) Fondo Europeo de Desarrollo Regional (FEDER), TRANSCOLAB FEDER-Interreg Spain-Portugal - (project 0612_TRANS_CO_LAB_2_P) application/pdf eng MDPI info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/4.0/ © 2024 The authors Atribución 4.0 Internacional Harina - Análisis Food - Analysis Alimentos - Análisis Food - Sensory evaluation Alimentos - Evaluación sensorial Probiotics Probióticos Lactic acid bacteria Functional beverage Alimentos funcionales Fermented beverages Nutrition Food - Biotechnology Food science 3206 Ciencias de la Nutrición 3102 Ingeniería Agrícola 3309 Tecnología de Los Alimentos 3309.07 Productos de Cereales 2302.12 Fermentación Characterization of a fermented beverage from discarded bread flour using two commercial probiotics starters info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.mdpi.com/2304-8158/13/6/951 SI