Madsen Sanne Kjærulf, Thulesen Elisabeth Thule, Mohammadifar Mohammad Amin, Bang-Berthelsen Claus Heiner
National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark.
Foods. 2021 Dec 5;10(12):3010. doi: 10.3390/foods10123010.
Plant-based foods with desirable texture and nutritional value have attracted considerable interest from consumers. In order to meet the growing demand for more sustainable and health-focused products, new sources for plant-based products are needed. In this study, we aimed to develop an innovative plant-based dessert based on the underutilized crop chufa tubers (. The chufa extract was fermented with plant-adapted lactic acid bacteria and formulated with the purpose of imitating the Danish summer dessert "cold butter-milk soup". The effect of various bacterial fermentations and formulations on steady and oscillatory rheology, stability, dry matter, pH, and sugar profile of the product were studied and compared to a commercial cold buttermilk soup sample. A strain of was found to create the most similar taste to a commercial sample. By adding lemon juice, sucrose, xanthan gum, and vanilla to the fermented chufa drink, the drink was found to mimic the pH, texture, acid profile, and stability of a commercial dairy-based sample, while containing a lower concentration of carbohydrates.
具有理想质地和营养价值的植物性食品引起了消费者的广泛关注。为了满足对更可持续和注重健康产品日益增长的需求，需要新的植物性产品来源。在本研究中，我们旨在开发一种基于未充分利用的作物荸荠块茎的创新植物性甜点。荸荠提取物用适应植物的乳酸菌发酵，并以模仿丹麦夏季甜点“冷酪乳汤”为目的进行配方设计。研究了各种细菌发酵和配方对产品的稳态和振荡流变学、稳定性、干物质、pH值和糖谱的影响，并与市售冷酪乳汤样品进行了比较。发现一种菌株产生的味道与市售样品最相似。通过向发酵的荸荠饮料中添加柠檬汁、蔗糖、黄原胶和香草，发现该饮料模仿了市售乳制品样品的pH值、质地、酸谱和稳定性，同时碳水化合物浓度较低。
