Investigation of changes in rheological properties during processing of fermented cereal beverages

Abstract

Many indigenous fermented foods and beverages consumed throughout the world are produced at home or in crafts enterprises. The production of fermented beverages on a large commercial or industrial scale requires clearly established technical and technological requirements. This study shows a novel way to investigate the optimal process parameters of the Kyrgyz traditional fermented beverage Bozo using rotational rheological parameters. Five significant process parameters were investigated like cooking of millet porridge, the mashing temperature, the mashing time under conditions of mixing and viscosity changes of the end product during storage. According to the gelatinization temperature of millet porridge, cooking parameters were recommended at T = 79 °C and t = 30 min. The optimum mashing temperature of millet porridge was determined to be 65 °C and mashing time under stirring conditions of millet porridge was found to be 10 min. The viscosity of the beverage Bozo was investigated after 7, 14 and 21 days of storage at 5, 10, 20, and 30 °C. The effective viscosity of Bozo was calculated using the Casson model, which increased from 39.67 to 51.25 PaÁs after 21 days of storage. The effect of temperature on effective viscosity of Bozo and the activation energy was calculated using an Arrhenius-type equation. The parameters obtained make it possible to provide food manufacturers useful information for boiling, mashing and storage parameters after fermentation as well as quality control of Bozo.

Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: A review

“…Pearl millet when fermented for 48 h at an ambient temperature of 27-31°C and relative humidity of 72%-78% lead to an increase in the viscosity (843.33 to 849 cP) (Atuna et al, 2021) and similar results were also reported by Iskakova et al (2019) with P. miliaceum.…”

“…Pearl millet when fermented for 48 h at an ambient temperature of 27–31°C and relative humidity of 72%–78% lead to an increase in the viscosity (843.33 to 849 cP) (Atuna et al, 2021) and similar results were also reported by Iskakova et al (2019) with P. miliaceum . Fermentation increased the viscosity linearly with the temperature as leaching of the amylose occurred from the swollen granules.…”

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

“…The fermentation of starchy sources is more complex compared to that of low molecular sugars (glucose or sucrose) because, in general, the starch must at first be converted into fermentable sugars. To achieve an almost complete starch degradation, two main types of amylolytic enzymes are required (α-amylase and glucoamylase) [98].…”

A newer source of microorganism to produce Catharina Sour beers

“…Indeed, fermentation is one of the oldest and most economical methods to produce preserved food. In addition, fermented foods and beverages, containing lactic acid bacteria, are considered as probiotic products and they are of great significance for human health (Iskakova et al, 2019) and stingless bee pollen may be an excellent source.…”