RT info:eu-repo/semantics/article
T1 Characterization of a fermented beverage from discarded bread flour using two commercial probiotics starters
A1 Sigüenza Andrés, Teresa
A1 Mateo, Javier
A1 Rodríguez Nogales, José Manuel
A1 Gómez Pallarés, Manuel
A1 Caro Canales, Irma
K1 Harina - Análisis
K1 Food - Analysis
K1 Alimentos - Análisis
K1 Food - Sensory evaluation
K1 Alimentos - Evaluación sensorial
K1 Probiotics
K1 Probióticos
K1 Lactic acid bacteria
K1 Functional beverage
K1 Alimentos funcionales
K1 Fermented beverages
K1 Nutrition
K1 Food - Biotechnology
K1 Food science
K1 3206 Ciencias de la Nutrición
K1 3102 Ingeniería Agrícola
K1 3309 Tecnología de Los Alimentos
K1 3309.07 Productos de Cereales
K1 2302.12 Fermentación
AB 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.
PB MDPI
SN 2304-8158
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/70110
UL https://uvadoc.uva.es/handle/10324/70110
LA eng
NO Foods, 2024, Vol. 13, Nº. 6, 951
NO Producción Científica
DS UVaDOC
RD 23-dic-2024