Drinkable beverage based on whey and Opuntia stricta (var. dillenii) juice derived from underexploited biowaste: from process development to characterization

Ennouri, Monia; Ennouri, Karim; Hassen, Hanen Ben; Triki, Mohamed Ali; Smaoui, Slim

doi:10.1007/s13399-023-04188-8

Biomass Conv. Bioref.

2023

DOI: 10.1007/s13399-023-04188-8

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Drinkable beverage based on whey and Opuntia stricta (var. dillenii) juice derived from underexploited biowaste: from process development to characterization

Monia Ennouri

Karim Ennouri

Hanen Ben Hassen

et al.

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2024

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Research on Fermentation Technology for a Dendrobium officinale Leaf–Sweet Potato Koji Compound Beverage

Zhang,

Yin,

Wang

et al. 2024

Journal of Food Quality

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Dendrobium officinale leaf contains various physiologically active substances. However, no previous studies have reported on the use of D. officinale leaf extract in fermented sweet potato beverages. In this study, Dendrobium officinale leaf and sweet potato were used as raw materials to produce a compound fermented beverage flavored with D. officinale leaf. A sweet potato vinegar folk production method was used, and beneficial microorganisms, including Rhizopus, yeast, and lactic acid bacteria, were inoculated into the fermentation. The quantity of D. officinale leaves, concentration of the sweet potato koji, fermentation time, and temperature during the fermentation process were optimized using orthogonal experiments and analysis of variance. The results indicated that a D. officinale leaf extract of 30%, sweet potato koji concentration of 30%, fermentation time of 5 days, and temperature of 30°C were optimal for beverage formation. Under these conditions, the fermentation broth had a mild flavor of D. officinale leaf and a moderately sweet and sour taste, the biofilm was a transparent gelatinous film, and the utilization efficiency of carbohydrates was high. Excellent flavor, color, and stability of the sweet potato beverage were obtained, with a total sugar content of 15.88 mg/mL and a final pH of 2.65.

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Research on Fermentation Technology for a Dendrobium officinale Leaf–Sweet Potato Koji Compound Beverage

Zhang,

Yin,

Wang

et al. 2024

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

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Drinkable beverage based on whey and Opuntia stricta (var. dillenii) juice derived from underexploited biowaste: from process development to characterization

Cited by 1 publication

References 30 publications

Research on Fermentation Technology for a Dendrobium officinale Leaf–Sweet Potato Koji Compound Beverage

Research on Fermentation Technology for a Dendrobium officinale Leaf–Sweet Potato Koji Compound Beverage

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