2026-04-28T19:53:13Zhttps://uvadoc.uva.es/oai/request
oai:uvadoc.uva.es:10324/701102025-02-18T11:16:20Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
UVaDOC author Sigüenza Andrés, Teresa author Mateo, Javier author Rodríguez Nogales, José Manuel author Gómez Pallarés, Manuel author 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 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. eng 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 Characterization of a fermented beverage from discarded bread flour using two commercial probiotics starters info:eu-repo/semantics/article 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URL https://uvadoc.uva.es/bitstream/10324/70110/1/Characterization-of-a-Fermented-Beverage.pdf File MD5 260b4f363531624d5208eb881375fae5 764489 application/pdf Characterization-of-a-Fermented-Beverage.pdf