Non-alcoholic beverages from fermented cereals with increased oligosaccharide content

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http://hdl.handle.net/10138/208459

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Basinskiene , L , Juodeikiene , G , Vidmantiene , D , Tenkanen , M , Makaravicius , T & Bartkiene , E 2016 , ' Non-alcoholic beverages from fermented cereals with increased oligosaccharide content ' , Food Technology and Biotechnology , vol. 54 , no. 1 , pp. 36-44 . https://doi.org/10.17113/ftb.54.01.16.4106

Title: Non-alcoholic beverages from fermented cereals with increased oligosaccharide content
Author: Basinskiene, Loreta; Juodeikiene, Grazina; Vidmantiene, Daiva; Tenkanen, Maija; Makaravicius, Tomas; Bartkiene, Elena
Contributor: University of Helsinki, Department of Food and Nutrition
Date: 2016
Language: eng
Number of pages: 9
Belongs to series: Food Technology and Biotechnology
ISSN: 1330-9862
URI: http://hdl.handle.net/10138/208459
Abstract: The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to improve its 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 arabinoxylooligosaccharides and xylooligosaccharides in beverage was increased to 300 and 1100 mg/L, respectively. Beverages fermented by LAB had lower pH values and ethanol volume fraction compared to the yeast fermented beverage. The acceptability of the beverage fermented by Lactobacillus sakei was higher than of Pediococcus pentosaceus- or yeast-fermented beverages and similar to the 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 and safe high-value non-alcoholic beverages.
Subject: 416 Food Science
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