Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins

Allahdad, Zahra; Manus, Johanne; Aguilar-Uscanga, Blanca Rosa; Salmieri, Stéphane; Millette, Mathieu; Lacroix, Monique

doi:10.1007/s11130-021-00944-1

Cited by 12 publications

(3 citation statements)

References 33 publications

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“…This assured that the produced teff‐based fermented beverage could be taken as a probiotic beverage within 25 days of refrigerated storage. According to the Canadian Food Inspection Agency, a food portion should contain at least 9 log cfu probiotic bacteria to give a health benefit (Allahdad et al, 2022). Moreover, according to the report of Salmerón et al (2015), 8 log cfu probiotic bacteria per day should be taken, which could be achieved by drinking 100 ml of probiotic beverage having 6 log cfu/ml.…”

Section: Resultsmentioning

confidence: 99%

Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used

Alemneh

Emire²,

Jekle

et al. 2022

Food Processing Preservation

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Probiotic beverages made from cereals become interesting in the recent food industries. In this contribution, a fermented teff‐based probiotic beverage was produced using the whole grain teff flour and co‐culture strains of Lactiplantibacillus plantarum (LPA6) and Lacticaseibacillus rhamnosus GG (LCGG). Then, the effect of 25 days of refrigerated storage on cell viability (LPA6 and LCGG), and contents of sugars, organic acids, and titratable acidity (TA), as well as pH values were examined. Furthermore, pathogenic microorganisms, hygiene indicators, and sensory tests of the beverage were analyzed. Presumptive cell counts of LPA6 and LCGG were observed to decrease throughout refrigerated storage. Glucose, lactic acid, maltose, and acetic acid contents were significantly (p < 0.05) increased over storage time. Also, pH reduction and TA increment were observed in storage time. Examined pathogenic microorganisms and hygiene indicators were not detected in the beverage. Sensory analysis of the beverage after 10 days of refrigerated storage was accepted by the panelists. Novelty Impact Statement Throughout refrigerated storage of teff‐based probiotic beverage sugars and organic acids were produced. Sensory attributes of the newly produced teff‐based probiotic beverage were accepted by the panelist after 10 days of refrigerated storage. The pH of the teff‐based probiotic beverage became more acidic throughout 25 days of refrigerated storage.

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Section: Resultsmentioning

confidence: 99%

Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used

Alemneh

Emire²,

Jekle

et al. 2022

Food Processing Preservation

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“…In another study, the same research group evaluated the physicochemical stability, sensory properties and microbiological quality of a fermented beverage (with the same bacterial strains) enriched with PRF during storage at 4 • C. The results showed that protein enrichment induced an increase in the pH, titratable acidity, and viscosity of the PRF products, while fermentation led to a decrease in pH and viscosity. In addition, the PRF products preserved a high level of viable probiotics throughout the storage, which improved their nutritional and nutraceutical value [99].…”

Section: Rhizopus Oryzaementioning

confidence: 99%

Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide

et al. 2023

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Rice, tiger nut and carob are Mediterranean products suitable for developing new foods, such as fermented beverages, due to their nutritional properties. These crops have a high carbohydrate content, are gluten and lactose-free and have a low allergenicity index. The development of fermented beverages from these crops can contribute to the Sustainable Development Goals by promoting human health and sustainable production and consumption. A narrative review of the nutritional value and potential functional activity of fermented beverages made from these crops was carried out. This literature review of existing studies on fermented and non-fermented beverages highlights their composition, production methodology, and health benefits. Fermented beverages made from these crops are high in fiber, essential fatty acids, vitamins (group B), and minerals. Fermentation increases the bioaccessibility of these nutrients while decreasing possible anti-nutritional factors. These fermented beverages offer several health benefits due to their antioxidant effects, modulating the intestinal microbiota and reducing the incidence of chronic degenerative diseases such as metabolic syndrome. Therefore, fermented rice, tiger nut and carob beverages can improve the Spanish diet by offering improved nutritional value and beneficial health effects. Additionally, these local crops promote sustainability, making them an appropriate choice for developing new fermented beverages.

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“…Functional foods are enriched with metabiotics [5], biologically active substances of plant and animal origin, and micronutrients [6]. The use of probiotics and a mixture of rice and pea proteins in a fermented beverage can increase the nutritional and nutraceutical value of the product [7].…”

Section: Introductionmentioning

confidence: 99%

Comparative study of micronutrient content in soft rice beverages based on green and black tea

et al. 2022

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Soft beverages based on rice (“rice milk”) are hypoallergenic, increase immunity, supply the body with energy, and normalize the nervous system. Earlier, we developed soft rice beverage recipes based on boiled rice filtrate, green (black) tea water concentrate, stevia extract as a natural sweetener. Physico-chemical analysis of the content of micronutrients in soft rice-tea beverages was carried out. Comparative analysis of content of vitamins E (alpha-tocopherol) and C (ascorbic acid) showed that vitamins are presented in both types of beverages during production, but in different amounts. The rice beverage combined with green tea concentrate contains 1.33 times more potassium ions and 1.13 times less magnesium ions than the beverage based on black tea. The rice beverage combined with black tea contains 3.81 times more sodium ions compared to the beverage based on green tea. There were no significant differences in the number of magnesium ions. Both samples contained traces of manganese and iron ions. The produced soft rice-tea beverages with stevia extract could be recommended as a functional food.

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Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins

Cited by 12 publications

References 33 publications

Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used

Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used

Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide

Comparative study of micronutrient content in soft rice beverages based on green and black tea

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