Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties

International Journal of Food Microbiology
Rossana CodaRaffaella Di Cagno

Abstract

Cereal (rice, barley, emmer and oat) and soy flours and concentrated red grape must were used for making vegetable yogurt-like beverages (VYLB). Two selected strains of Lactobacillus plantarum were used for lactic acid fermentation, according to a process which included the flour gelatinization. All VLYB had values of pH lower than 4.0 and both selected starters remained viable at ca. 8.4 log cfu/g throughout storage. All VLYB showed high values of apparent viscosity and water holding capacity. During fermentation, lactic acid bacteria consumed glucose, fructose, and malic acid, which was supplied with grape must. Compared to control vegetable yogurt-like beverages (CVYLB), without bacterial inoculum, an increase of total free amino acids (FAA) was found during fermentation and storage. Also the concentration of polyphenolic compounds and ascorbic acid (ASC) was higher in VLYB compared to CVYLB. This was reflected on the antioxidant activity. As determined by Solid Phase Micro-Extraction/Gas-Chromatography/Mass-Spectrometry analysis, several volatile compounds were identified. Beverages made with the mixture of rice and barley or emmer flours seemed to possess the best combination textural, nutritional and sensory properties.

References

Sep 25, 2007·Applied and Environmental Microbiology·S SiragusaM Gobbetti
Nov 26, 2008·International Journal of Food Microbiology·Raffaella Di CagnoMarco Gobbetti
May 8, 2009·International Journal of Food Microbiology·Héctor RodríguezRosario Muñoz
Sep 11, 2010·Critical Reviews in Food Science and Nutrition·M GobbettiM De Angelis

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Citations

Nov 13, 2013·Journal of Bioscience and Bioengineering·Chung-Yi WangYuan-Tay Shyu
Jul 2, 2014·International Journal of Food Microbiology·Claudia Cristina Auler do Amaral SantosRosane Freitas Schwan
Nov 6, 2012·Food Microbiology·Raffaella Di CagnoMarco Gobbetti
Jan 21, 2016·Journal of Food Science and Technology·Nayereh Sabokbar, Faramarz Khodaiyan
May 13, 2015·Journal of Food Science·Jing AiXiang-Chen Meng
Oct 6, 2018·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Zuzana MatejčekováĽubomír Valík
Jan 12, 2019·Annual Review of Food Science and Technology·F GomandC Gaiani
Jul 31, 2020·Journal of Food Science and Technology·Khwairakpam Bembem, Dipika Agrahar-Murugkar
Apr 30, 2017·Food & Function·Francyeli Araújo SilvaRita de Cássia Ramos do Egypto Queiroga
Sep 29, 2018·Food Science and Biotechnology·Cuina WangMingruo Guo
Feb 18, 2021·Revista Argentina de microbiología·José Agustín Carabajal TorrezCarla Luciana Gerez
Apr 4, 2021·Foods·Federica CardinaliLucia Aquilanti

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