Non-alcoholic beverages from fermented cereals with increased oligosaccharide content
| Author | Affiliation |
|---|---|
Bašinskienė, Loreta | |
| Date |
|---|
2016-11-16 |
This paper was presented at the 8th International Congress of Food Technologists, Biotechnologists and Nutritionists, held in Opatija, Croatia from October 21 to 24, 2014.
The research was partly funded by a grant of the Research Council of Lithuania.
The aim of this study was to develop new technology for making traditional Lithuanian non-alcoholic beverage type kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological means (xylanolytic enzymes, LAB) to improve the functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex Ceremix Plus MG. Using Ceremix Plus MG and LAB fermentation, the yield of arabinoxylo-oligosaccharides and xylo-oligosaccharides in beverage could be increased to 300 mg/L and 1100 mg/L, respectively. Beverages fermented by LAB distinguished by lower pH values and ethanol concentration compared to yeast fermented beverage. The acceptability of beverage fermented by L. sakei was higher compared to P. pentosaceus or yeast fermented beverages and similar to acceptability of commercial kvass made from malt extract. The results showed that extruded rye, xylanolytic enzymes and LAB can be used for production of novel, safety and higher value non-alcoholic beverages. Please note that this is an unedited version of the manuscript that has been accepted for publication. This version will undergo copyediting and typesetting before its final form for publication. We are providing this version as a service to our readers. The published version will differ from this one as a result of linguistic and technical corrections and layout editing.