The aim of this work was to develop new non-dairy fermented beverages using vegetable juices asfermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent backsloppingfermentations, carried out by water kefir microorganisms. Results indicated that lactic acidbacteria and yeasts were capable of growing in the juices tested. Melon juice registered the highestnumbers of microorganisms. Almost all juices underwent a lactic fermentation. After fermentation, therewas observance of a decrease of the soluble solid content and an increase of the number of volatileorganic compounds. In particular, esters were present in high amounts after the fermentation, especiallyin strawberry, onion and melon, whereas carrot and fennel registered a significant increase of terpenes.The concentration of alcohols increased, while that of aldehydes decreased. Changes in colour attributeswere registered. Strawberry, onion and tomato juices retained a high antioxidant activity afterfermentation. The overall quality assessment indicated that carrot kefir-like beverage (KLB) was theproduct mostly appreciated by the judges. These findings support the further development of vegetableKLBs with additional benefits and functional properties.
|Numero di pagine||10|
|Rivista||LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE|
|Stato di pubblicazione||Published - 2016|
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