Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert

Abstract

Plant-based foods with desirable texture and nutritional value have attracted considerable interest from consumers. In order to meet the growing demand for more sustainable and health-focused products, new sources for plant-based products are needed. In this study, we aimed to develop an innovative plant-based dessert based on the underutilized crop chufa tubers (Cyperus esculentus). The chufa extract was fermented with plant-adapted lactic acid bacteria and formulated with the purpose of imitating the Danish summer dessert “cold butter-milk soup”. The effect of various bacterial fermentations and formulations on steady and oscillatory rheology, stability, dry matter, pH, and sugar profile of the product were studied and compared to a commercial cold buttermilk soup sample. A strain of Leuconostoc mesenteroides was found to create the most similar taste to a commercial sample. By adding lemon juice, sucrose, xanthan gum, and vanilla to the fermented chufa drink, the drink was found to mimic the pH, texture, acid profile, and stability of a commercial dairy-based sample, while containing a lower concentration of carbohydrates.

Development and characterization of physical stability, glycemic index, flow behaviors, and antioxidant activity of finger millet‐based beverage

“…The same trends were also observed in the value of sedimentation index and total soluble solids. The result of study found in agreement with findings of various studies on the use of hydrocolloids to improve viscosity and reduce the sedimentation index of beverage (Arya & Shakya, 2021; Madsen et al., 2021; Nawab et al., 2016). In addition, hydrothermal treatment also improved viscosity and sedimentation index.…”

“…Xanthan gum is one such hydrocolloid; it is an anionic polysaccharide with a structural backbone of d-glucopyranose units joined by β-(1 → 4) links and trisaccharide branched chains at alternate glucose units connected by α-(3 → 1) bonds (Nawab et al, 2016). Madsen et al (2021) reported that adding xanthan gum enhances the consistency, flow behavior, and stability of fermented "Chufa drink." Similarly, the rheology and stability of modified starch beverage-emulsion improved after adding xanthan gum (Taherian et al, 2007).…”

“…Madsen et al. (2021) reported that adding xanthan gum enhances the consistency, flow behavior, and stability of fermented “Chufa drink.” Similarly, the rheology and stability of modified starch beverage‐emulsion improved after adding xanthan gum (Taherian et al., 2007).…”

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

“…The tiger nut ( Cyperus esculentus ), a lesser-known tuber grown in Spain and Western African regions, has also been gaining increased global attention. Consumed frequently in West Africa due to its low cost and availability, the tiger nut plant is considered a weed due to its invasive nature [ 8 , 63 ]. However, compared to other tubers, the tiger nut has higher dietary fibre and protein content [ 8 , 51 ].…”

“…mesenteroides (isolated from gooseberries) mimicked the acidity of commercial koldskål and generated an aroma profile similar to sweet fermented milk. Xanthan gum was, however, needed to improve the body and stability of the analogue, as fermentation alone could not reproduce the viscosity of traditional koldskål [ 63 ].…”