RT info:eu-repo/semantics/article
T1 Development of a fermented plant-based beverage from discarded bread flour
A1 Sigüenza Andrés, Teresa
A1 Gómez Pallarés, Manuel
A1 Rodríguez Nogales, José Manuel
A1 Caro Canales, Irma
K1 Nutrición
K1 Nutrición-Investigación
K1 Food Science
K1 Discarded bread flour
K1 Probiotics
K1 Lactic acid bacteria
K1 Functional beverage
K1 Harina de pan desechada
K1 Probióticos
K1 Bacterias de ácido láctico
K1 Bebida funcional
K1 3206 Ciencias de la Nutrición
K1 3309 Tecnología de Los Alimentos
AB This work aimed to reuse bread flour from discarded bread as a substrate for the growth of probiotic lactic acid bacteria (LAB) and Bifidobacterium. Commercial starters were used to ferment beverages based on bread waste flour and water, with and without enzymes (α-amylase and β-glucoamylase) and with and without a desalting treatment. All the fermentations were carried out at 38 °C during 24 h. Microbial counts, pH and titratable acidity (TA) were determined at 0, 3, 6, 9 and 24 h and carbohydrates content at 0, 9 and 24 h. The pH, TA and water holding capacity (WHC) were also analysed at 15 and 21 days during the storage of the beverages. Both starters showed good growth during the first 9 h although Nu-trish® BY showed a slight decrease until the end of the fermentation. All the beverages reached pH levels lower than 4.1 after 24 h. Samples treated with enzymes achieved faster a higher acidity and a lower WHC. In general, salted samples showed higher maximum rates of growth (μmax) and maximum rates of pH reduction (Vmax pH red) and acidification (Vmax acid), as well as lower pH and WHC and higher TA, in all the studied analyses.
PB Elsevier
SN 0023-6438
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/59442
UL https://uvadoc.uva.es/handle/10324/59442
LA eng
NO LWT, 2023, vol. 182, 114795
NO Producción Científica
DS UVaDOC
RD 23-may-2024