Montemurro Marco, Verni Michela, Rizzello Carlo Giuseppe, Pontonio Erica
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy.
Foods. 2023 Jan 20;12(3):485. doi: 10.3390/foods12030485.
Plant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend with rice flour, was used to design a novel lactose- and gluten-free yogurt-like (YL) product with suitable nutritional, functional, and sensory features. The growth and the acidification of three different lactic acid bacteria strains were monitored to better set up the biotechnological protocol for making the YL product. Hemp flour conferred the high fiber (circa 2.6 g/100 g), protein (circa 4 g/100 g), and mineral contents of the YL product, while fermentation by selected lactic acid bacteria increased the antioxidant properties (+8%) and the soluble fiber (+0.3 g/100 g), decreasing the predicted glycemic index (-10%). As demonstrated by the sensory analysis, the biotechnological process decreased the earthy flavor (typical of raw hemp flour) and increased the acidic and creamy sensory perceptions. Supplementation with natural clean-label vanilla powder and agave syrup was proposed to further decrease the astringent and bitter flavors. The evaluation of the starter survival and biochemical properties of the product under refrigerated conditions suggests an estimated shelf-life of 30 days. This work demonstrated that hemp flour might be used as a nutritional improver, while fermentation with a selected starter represents a sustainable and effective option for exploiting its potential.
植物基牛奶替代品因其相比牛乳的可持续生产方式，以及满足了受牛奶过敏和乳糖不耐受影响的消费者的营养需求，而在消费者中广受欢迎。在这项研究中，大麻粉与米粉混合，用于设计一种具有适宜营养、功能和感官特性的新型无乳糖、无麸质酸奶状（YL）产品。监测了三种不同乳酸菌菌株的生长和酸化情况，以更好地建立生产YL产品的生物技术方案。大麻粉赋予了YL产品高纤维（约2.6克/100克）、蛋白质（约4克/100克）和矿物质含量，而经选定乳酸菌发酵后，产品的抗氧化性能提高了8%，可溶性纤维增加了0.3克/100克，预测血糖指数降低了10%。感官分析表明，生物技术过程降低了（生大麻粉特有的）土腥味，增强了酸味和乳脂感。建议添加天然无添加香草粉和龙舌兰糖浆，以进一步减少涩味和苦味。对产品在冷藏条件下的发酵剂存活情况和生化特性进行评估后，预计其保质期为30天。这项研究表明，大麻粉可用作营养强化剂，而用选定的发酵剂进行发酵是挖掘其潜力的一种可持续且有效的选择。
