Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin
Currently, starter cultures for fermenting plant-based beverages are not widely available commercially, but producers can use starter cultures for dairy products. Therefore, the aim of this study was to determine the physicochemical, rheological, antioxidant and sensory properties of oat beverages w...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-09-01
|
| Series: | BioTech |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-6284/13/4/38 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850239613865558016 |
|---|---|
| author | Dmitrii V. Khrundin Elena V. Nikitina |
| author_facet | Dmitrii V. Khrundin Elena V. Nikitina |
| author_sort | Dmitrii V. Khrundin |
| collection | DOAJ |
| description | Currently, starter cultures for fermenting plant-based beverages are not widely available commercially, but producers can use starter cultures for dairy products. Therefore, the aim of this study was to determine the physicochemical, rheological, antioxidant and sensory properties of oat beverages with/without pectin fermented by four different dairy starter cultures. The use of a mono-starter with <i>Lactobacillus bulgaricus</i> or <i>Sreptococcus thermophilus</i> allows for the efficient use of glucose, and more lactic acid is accumulated. The beverage with <i>L. bulgaricus</i> is characterised by high adhesion, syneresis and low cohesiveness, and it has high antioxidant activity and a low sensory profile. Using starter with <i>L. bulgaricus</i>, <i>S. thermophilus</i> and some <i>Lactococcus</i> for fermentation yields a product with high sensory capacity, forming a high-viscosity beverage matrix with low syneresis, high water retention, chewy texture and stickiness. It has been observed that the absence of lactococci and the presence of <i>Lactobacillus casei</i>, <i>L. Rhamnosus</i> and <i>L. paracasei</i> in the starter yields a product with high antioxidant activity, especially in the presence of pectin. The use of pectin significantly improves the viscosity and textural properties of oat yoghurt, enhancing the drink’s flavour and giving it body. For many reasons, the use of different commercial starters in the dairy industry results in different viscosities of oat fermented beverages, forming a matrix with different textural, sensory and antioxidant properties. |
| format | Article |
| id | doaj-art-c13cdb60f8074d3da5b5f645d15d32ad |
| institution | OA Journals |
| issn | 2673-6284 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | BioTech |
| spelling | doaj-art-c13cdb60f8074d3da5b5f645d15d32ad2025-08-20T02:01:06ZengMDPI AGBioTech2673-62842024-09-011343810.3390/biotech13040038Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and PectinDmitrii V. Khrundin0Elena V. Nikitina1Department of Meat and Milk Technology, Kazan National Research Technological University, 420015 Kazan, RussiaDepartment of Meat and Milk Technology, Kazan National Research Technological University, 420015 Kazan, RussiaCurrently, starter cultures for fermenting plant-based beverages are not widely available commercially, but producers can use starter cultures for dairy products. Therefore, the aim of this study was to determine the physicochemical, rheological, antioxidant and sensory properties of oat beverages with/without pectin fermented by four different dairy starter cultures. The use of a mono-starter with <i>Lactobacillus bulgaricus</i> or <i>Sreptococcus thermophilus</i> allows for the efficient use of glucose, and more lactic acid is accumulated. The beverage with <i>L. bulgaricus</i> is characterised by high adhesion, syneresis and low cohesiveness, and it has high antioxidant activity and a low sensory profile. Using starter with <i>L. bulgaricus</i>, <i>S. thermophilus</i> and some <i>Lactococcus</i> for fermentation yields a product with high sensory capacity, forming a high-viscosity beverage matrix with low syneresis, high water retention, chewy texture and stickiness. It has been observed that the absence of lactococci and the presence of <i>Lactobacillus casei</i>, <i>L. Rhamnosus</i> and <i>L. paracasei</i> in the starter yields a product with high antioxidant activity, especially in the presence of pectin. The use of pectin significantly improves the viscosity and textural properties of oat yoghurt, enhancing the drink’s flavour and giving it body. For many reasons, the use of different commercial starters in the dairy industry results in different viscosities of oat fermented beverages, forming a matrix with different textural, sensory and antioxidant properties.https://www.mdpi.com/2673-6284/13/4/38oat-based beveragelactic acid bacteriafermentationviscositytextureantioxidants |
| spellingShingle | Dmitrii V. Khrundin Elena V. Nikitina Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin BioTech oat-based beverage lactic acid bacteria fermentation viscosity texture antioxidants |
| title | Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin |
| title_full | Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin |
| title_fullStr | Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin |
| title_full_unstemmed | Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin |
| title_short | Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin |
| title_sort | chemical textural and antioxidant properties of oat fermented beverages with different starter lactic acid bacteria and pectin |
| topic | oat-based beverage lactic acid bacteria fermentation viscosity texture antioxidants |
| url | https://www.mdpi.com/2673-6284/13/4/38 |
| work_keys_str_mv | AT dmitriivkhrundin chemicaltexturalandantioxidantpropertiesofoatfermentedbeverageswithdifferentstarterlacticacidbacteriaandpectin AT elenavnikitina chemicaltexturalandantioxidantpropertiesofoatfermentedbeverageswithdifferentstarterlacticacidbacteriaandpectin |