Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland.
J Sci Food Agric. 2021 Oct;101(13):5487-5497. doi: 10.1002/jsfa.11197. Epub 2021 Mar 17.
Non-diary beverages with probiotic properties are of great interest nowadays. In this research, we evaluated the suitability of carob kibbles in the manufacture of kvass. Kvass is a low-alcohol drink popular in Central and Eastern Europe and indicated as a potential non-diary beverage with probiotic properties. Therefore, the viability of probiotic strains of Lactobacillus plantarum and Saccharomyces boulardii during 4 weeks' storage in manufactured beverages was tested.
Carob kibbles introduced significant amounts of phenolic compounds into kvasses, especially gallic acid (up to 117.45 ± 10.56 mg L ), and improved antiradical activity up to 78% after fermentation. Moreover, fermentation efficiently reduced furfural and hydroxymethylfurfural content in samples up to 12.9% and 29.9%, respectively. Kvasses with rye malt extract possessed coffee-like, chocolate-like, roasted and caramel-like odours and a more bitter taste. Whereas kvass with carob kibbles was characterized by fruit-like odour and sweeter taste. Fermentation contributed to a creation as well as degradation of volatiles. L. plantarum exhibited higher general mortality during storage, whereas, in the case of S. boulardii, the viability was significantly higher regardless of the sample composition.
This is the first study reporting the use of carob kibbles for kvass production. The obtained results showed that carob kibbles can replace rye malt extract, at least partially, in the production of kvass, giving to the product added health benefits. Moreover, S. boulardii is a better choice for production of kvass with probiotic properties. © 2021 Society of Chemical Industry.
具有益生菌特性的非乳制品饮料如今备受关注。在这项研究中，我们评估了角豆粉粒在制作克瓦斯（一种在中欧和东欧流行的低酒精饮料，被认为是一种具有益生菌特性的潜在非乳制品饮料）中的适用性。因此，测试了植物乳杆菌和酿酒酵母毕赤酵母的益生菌菌株在制造的饮料中储存 4 周的生存能力。
角豆粉粒将大量酚类化合物引入克瓦斯中，特别是没食子酸（高达 117.45±10.56mg/L），并在发酵后将抗氧化活性提高到 78%。此外，发酵可将糠醛和羟甲基糠醛的含量分别降低至 12.9%和 29.9%。含有黑麦麦芽提取物的克瓦斯具有咖啡、巧克力、烘烤和焦糖的气味和更苦的味道。而含有角豆粉粒的克瓦斯具有水果的气味和更甜的味道。发酵有助于挥发性物质的产生和降解。在储存过程中，植物乳杆菌表现出较高的总体死亡率，而对于酿酒酵母毕赤酵母，无论样品组成如何，其存活率都显著更高。
这是首次报道使用角豆粉粒生产克瓦斯。所得结果表明，角豆粉粒可以替代黑麦麦芽提取物，至少可以部分替代，用于生产克瓦斯，为产品带来额外的健康益处。此外，对于生产具有益生菌特性的克瓦斯，酿酒酵母毕赤酵母是更好的选择。© 2021 英国化学学会。
