To cite this paper use one of the standards below:
GERMINATION AND FERMENTATION AS STRATEGIES TO PRODUCE A FUNCTIONAL PLANT-BASED BEVERAGE
Vívian Tomasco Andrade
Departamento de Ciência de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
Ahora podrías compartir conmigo tus preguntas, observaciones y felicitaciones.
Crea un temaFermented beverage containing probiotics can have interesting biological properties enhanced by fermentation in addition to the benefits promoted by the ingestion of these microorganisms. However, the viability of probiotics in alternative vegetable matrices is still a challenge. Germination, for example, is a process that can favor the growth of probiotics and positively impact the food properties. Thus, this work aimed to determine the most adequate composition of grains for fermentation by the probiotic yeast Saccharomyces boulardii. For this, the impacts of germination and fermentation on the microorganism growth and on the antioxidant and antidiabetic potential of the fermented beverages were evaluated. A simplex centroid mixture design was applied, in which the composition of the fermentation medium was performed using isolate, binary or ternary mixtures of germinated and non-germinated lentils, brown rice and sorghum. The samples were analyzed for DPPH- and ABTS-radical scavenging activities, ferric antioxidant power (FRAP), and α-amylase enzyme inhibition assays. The germination favored the yeast growth (109 - 1012 CFU/mL), but this effect was not observed for biological activities. Considering all the results, and the influence of the processes, the binary mixture of lentils and brown rice was the best combination to obtain a fermented beverage with higher antioxidant properties (ABTS - 1286.50 µmol TE mL-1; DPPH - 470.85 µmol TE mL-1; FRAP - 370.27 µmol TE mL-1) and antidiabetic potential (46.50% α-amylase inhibition) as well as probiotic growth. This condition was also chosen for further studies in the development of a functional beverage with probiotics in a vegetable matrix that can enable the consumption of these products among the vegan public.
Con casi 200.000 artículos publicados, Galoá permite a los académicos compartir y descubrir investigaciones de vanguardia a través de nuestra plataforma de publicación académica optimizada y accesible.
Obtenga más información sobre nuestros productos:
This proceedings is identified by a DOI , for use in citations or bibliographic references. Atención: este no es un DOI para el trabajo y, como tal, no se puede usar en Lattes para identificar un trabajo en particular.
Check the link "How to cite" en la página del papel, para ver cómo citar correctamente el papel