Design and Characterization of a Novel Fermented Beverage from Lentil Grains

Abstract

<jats:p>The experimental activities carried out in this study aimed at designing a lentil-based beverage rich in soluble and digestible proteins. In order to extract soluble proteins, lentil grains were soaked in water overnight, blended, treated with proteolytic enzymes and fermented with Lactobacillus strains. Protein enzymatic hydrolysis, carried out with four commercial food grade enzyme preparations, showed that bromelin, at the enzyme to substrate ratio of 10%, was the best solution to produce this novel beverage. Even though the seven Lactobacillus strains were all able to ferment aqueous extract within 24 h, L. acidophilus ATCC 4356, L. fermentum DSM 20052 and L. paracasei subsp. paracasei DSM 20312 showed the highest growth rate and the lowest pH values. In fermented lentil-based beverages, the antinutritional factor phytic acid decreased up to 30%, similarly, the highest reduction in raffinose oligosaccharides content reached about 12% the initial concentration. It is worthy of note that the viable density of all strains remained higher than 7 log cfu/mL after 28 days of cold storage. The results here reported show for the first time the possibility to obtain a probiotic lentil-based beverage rich in soluble proteins, peptides and amino acids with low content in main antinutritional factors.</jats:p>

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

“…In legumes, starch digestibility is much lower than that of cereal, which is ascribable to higher content of amylose in the former [ 69 ]. In this study, as already reported for other legume-based foods [ 8 , 21 , 70 ], fermentation with the selected lactic acid bacteria determined a considerable increase of resistant starch content, which is partially due to the acidification caused by the organic acids released during fermentation ( Table 2 ). Besides acidification, other food processing conditions (e.g., thermal treatments) can contribute to the resistant starch increase [ 69 ].…”

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

“…p-Vinyl phenol is considered a food additive and is approved as a flavoring agent. Ethyl derivatives are considered the most important flavor components of fermented soy sauce, although they may cause off flavor in wine [68]. After fermentation, the phenolics profile in KLB that resulted was modified with respect to the unfermented mixture ( Figure 5).…”

“…After fermentation, KLB resulted in higher (p < 0.05) protein digestibility (94% ± 1%) with respect to the unfermented mixture (89% ± 1%). Recent developments in functional beverages focused on protein intake, since cereals and others plant matrices contain several compounds that can prevent protein digestibility [68,69]. Proteolysis operated by the endogenous enzymes as well by microbial enzymatic activities likely affected the in- After fermentation, KLB resulted in higher (p < 0.05) protein digestibility (94% ± 1%) with respect to the unfermented mixture (89% ± 1%).…”

“…Proteolysis operated by the endogenous enzymes as well by microbial enzymatic activities likely affected the in- After fermentation, KLB resulted in higher (p < 0.05) protein digestibility (94% ± 1%) with respect to the unfermented mixture (89% ± 1%). Recent developments in functional beverages focused on protein intake, since cereals and others plant matrices contain several compounds that can prevent protein digestibility [68,69]. Proteolysis operated by the endogenous enzymes as well by microbial enzymatic activities likely affected the increased protein digestibility; however, the degradation of antinutritional factors, some of which are responsible for binding proteins, must be considered as co-responsible for such increase in fermented KLB.…”

Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges

“…Indeed, although several efforts have been made, the major challenges still faced by producers of plant-based beverages and yogurt-like products are associated with the appearance and texture properties, unbalanced nutritional profile, and the presence of antinutritional compounds [1,[3][4][5]. Product stability is an important parameter of plant-based beverages and yogurt-like products in which particles can easily aggregate and precipitate resulting in serum separation [1,6].…”