The Possibilities of Utilizing By-Products of Plant-Based Drink Production to Improve the Quality of Wheat Bread

Abstract

By-products that remain after plant-based beverages’ production is a global issue. In pursuit of the principle of sustainable production and/or waste-free production, the processing and utilization of byproducts of food industry products in technology of other food industry production is an aim. Before carrying out the experiment it was expected that adding in fermented or treated with ultrasound byproducts of plant-based beverages production would improve the overall quality and the end-product’s added value would also increase. Therefore, in this study preparation by-products of almond, oat and coconut drinks that were treated with ultrasound (37 kHz) or fermented with Lacticaseibacillus casei LBCLUHS210 were employed in varying quantities (5, 10, 15, and 20%) in wheat bread recipe. Acrylamide content and other quality parameters as well as bread texture, specific volume, hardness during the storage, overall acceptability and microbiological parameters in the wheat bread were evaluated. Wheat bread which was prepared with oat drink preparation by-product contained the least acrylamide. On average it was found 14.7±0.9 μg/kg. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation by - products (pH values of 2.94±0.3, 2.41±0.1, and 4.50±0.4, respectively; total enterobacteria and mold/yeast were not found) were selected for wheat bread production. By-products used, the quality of the by-products and also the treatment of by-products determined/had an effect on the dough and bread quality parameters in most cases. The highest overall acceptability of the wheat bread prepared with 20% fermented almond drink preparation by-product, 15% fermented oat drink preparation by-product, and 15% ultrasonicated oat drink preparation by-product was established. After 96 h of storage, the lowest hardness (on average, 1.2±0.2 mJ) of the breads prepared with 5% fermented almond drink preparation by-product, coconut drink preparation by-product, and oat drink preparation by-product and ultrasonicated coconut drink preparation by-product was found. Finally, 15% fermented oat drink preparation by-product could be safely used for wheat bread preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.