![]() Overall, at industrial scale, the fermentation is carried out using selected starter cultures, which, once inoculated drive the process making it controllable and reproducible ( Kandasamy et al., 2018). Several technologies have been proposed to produce cereal-based yoghurt-like beverages nevertheless, fermentation appears to be the most widely used since, along with the technological properties, naturally enhances the nutritional and sensory profiles as well as prolongs the shelf life perspective ( Hugenholtz, 2013). Nevertheless, the choice of the optimal technological process to produce legumes-based foods needs to consider the presence of antinutritional factors (ANF) (phytic acid, condensed tannins, saponins, α-galactosides, etc.) which reduce the bio-availability of nutrients (mainly proteins and minerals) and negatively affect the sensory profile of the products ( Curiel et al., 2015). Nevertheless, the increase of the global prevalence of celiac disease ( circa 1–2% of the entire population) and the nutrition recommendations of the Health Authorities (e.g., the inclusion of high biological value protein, fibers and bioactive compounds in the diet) make the legumes promising candidates to produce novel functional foods and beverages ( Maphosa and Jideani, 2017). Cereals are a good source of carbohydrates, proteins, vitamins, minerals and fibers ( Blandino et al., 2003) and may determine excellent rheological properties (following a starch gelatinization process) when used as a basic ingredient yogurt-like products ( Blandino et al., 2003 Coda et al., 2012). To date, several beverages, mainly based on cereals, have been developed ( Kandylis et al., 2016). Moreover, beverages turned out to be the most promising food category to better satisfy consumer demands, as they can be easily distributed, stored in refrigerated conditions and allow the easy incorporation of nutrients, bioactive compounds and probiotics ( Corbo et al., 2014). The vegetarianism, lactose intolerance and hypercholesterolemia are some of the reasons driving the increasing demand for milk-alternatives ( Prado et al., 2008). In this framework, research is investing in the development of novel foods which have a positive effect on the human organism through the modulation of a specific physiological function ( Gobbetti et al., 2010).Īlthough yogurt and fermented milks are the functional foods mainly requested by consumers, there is a growing demand for beverages with a yogurt-like formulation, but not milk-based, defined as “yogurt-like drinks”. The concept of functional food perfectly meets the current consumer awareness regarding the correlation between diet and well-being indeed, the healthiness is one of the main factors driving the consumer food choices ( Granato et al., 2010). The biotechnological protocol to make the novel snack here proposed is suitable for the large-scale application in food industry, giving a platform product with a peculiar and appreciated sensory profile. High survival rate of the starter LAB and a commercial probiotic (added to the snack) was found through 30 days storage under refrigerated conditions. Antioxidant properties of the fermented snack were also improved by means of increased the total phenol content and radical scavenging activity. According to the Harvard Medical School recommendations, the novel snack can be potentially classified as low-glycemic index food (53%). ![]() Hence, an in-vitro protein digestibility of 79% and improvements of all the nutritional indexes related to the quality of the protein fraction (e.g., GABA) were achieved at the end of fermentation. ![]() Compared to the unfermented control, the yogurt-style snack was characterized by a significant higher concentration of free amino acids and lower contents of the antinutritional factors, i.e., phytic acid, condensed tannins, saponins and raffinose (up to 90%) mainly due to the LAB metabolic activity. ![]() ![]() The yogurt-style snack was characterized by protein and fiber concentration of 3 and 4%, respectively, and a low-fat content. The biotechnological protocol includes the fermentation of a thermal-treated blend of cereal and legume flours by the selected lactic acid bacteria (LAB) Lactoplantibacillus plantarum DSM33326 and Levilactobacillus brevis DSM33325. 1Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, ItalyĪiming at meeting consumers’ requirements for healthy foods, dietary needs (vegetarianism, lactose- and gluten-free), as well as the nutrition recommendations of the Health Authorities in terms of protein, fibers and bioactive compounds, the present study proposes a novel yogurt-style snack made with plant-derived ingredients.Erica Pontonio 1 Susanna Raho 1 Cinzia Dingeo 1 Domenico Centrone 2 Vito Emanuele Carofiglio 2 Carlo Giuseppe Rizzello 1* ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |