Characterization of Hazelnut Milk Fermented  by Lactobacillus Delbrueckii Subsp. Bulgaricus  and Streptococcus Thermophilus

Ermiş, Ertan; Güneş, Rabia; Zent, İnci; Çağlar, Muhammed Yusuf; Yılmaz, Mustafa Tahsin

doi:10.15237/gida.gd18022

Cited by 8 publications

(6 citation statements)

References 29 publications

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“…89,144 Co-fermentation between two or more microorganisms could also improve bioactive compounds in PBDS. 145 Several studies prove the benefits of PBDS fermentation. Urquizo et al 143 produced a quinoa-based fermented beverage with stability and texture close to traditional yogurt.…”

Section: Food and Function Reviewmentioning

confidence: 97%

“…89,144 Co-fermentation between two or more microorganisms could also improve bioactive compounds in PBDS. 145…”

Section: Improvement Of Sensory and Nutritional Aspectsmentioning

confidence: 99%

“…The PBDS also proved to be an excellent source of protein, dietary fiber, vitamins and minerals. Ermiş et al 145 obtained satisfactory results regarding the technological characteristics of fermented hazelnut beverages with good sensory quality and thermal stability.…”

Section: Improvement Of Sensory and Nutritional Aspectsmentioning

confidence: 99%

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Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs

Andressa,

Kelly Silva do Nascimento,

Monteiro dos Santos

et al. 2024

Food Funct.

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Section: Food and Function Reviewmentioning

confidence: 97%

“…89,144 Co-fermentation between two or more microorganisms could also improve bioactive compounds in PBDS. 145…”

Section: Improvement Of Sensory and Nutritional Aspectsmentioning

confidence: 99%

See 1 more Smart Citation

Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs

Andressa,

Kelly Silva do Nascimento,

Monteiro dos Santos

et al. 2024

Food Funct.

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“…Аскорбиновая кислота добавляется к ингредиентам для предотвращения окисления. Добавление ксантановой камеди в количестве 0,05 г./100 мл перед термической обработкой сгущает заменители молока из орехов и повышает коллоидную стабильность конечного продукта [14]. Также ксантановая камедь (0,33% по массе) используется в рисовых альтернативах молока для ингибирования осаждения частиц [23].…”

Section: технологии производства растительного молокаunclassified

Modern technologies for the production of alternative milk from plant products

Shishkina,

Shtovhun,

Klein

et al. 2023

Vestn. Voronež. gos. univ. inž. tehnol.

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In the modern world, the benefits of animal milk are questioned due to the spread of lactose intolerance and food allergy to milk proteins among the population, as well as due to the popularization of such nutrition systems as vegetarianism and veganism. In this regard, the market is growing demand for vegetable analogues of cow's milk, which are made from cereals and legumes, nuts and seeds. This article provides an overview of the currently existing traditional technologies for creating plant-based milk substitutes that are used in mass commercial production. The main stages of technological raw materials are described. Some parameters of processing of products of plant origin are given when using their production process of plant analogues of milk, taking into account the differences when using certain types to obtain alternative milk drinks. The advantages and the degree of efficiency of various variants of thermal and non-thermal treatment are noted. Innovative ways of improving the quality of vegetable milk analogues, which have shown the effectiveness of their use in laboratory conditions, are also considered. The improvement and modernization of technologies for the production of vegetable milk substitutes make it possible to preserve more nutrients in drinks, improve their balance and, as a result, increase the benefits for the human body. The degree to which an analogue can replace traditional cow's milk depends on the level of technology progressiveness, which is very important for consumers who include such analogues in their diet. Further research in this direction will not only expand the range of healthy food products on the market, but will also contribute to improving the food security of cities and countries due to greater accessibility to the population of high-quality sources of nutrients.

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“…Plant-based yoghurts produce weaker gels than their dairy counterparts and are highly prone to syneresis, regardless of the type of raw material used [ 36 , 57 , 153 , 156 ]. While the discussed processing strategies ( Section 3 ) are helpful, researchers have been developing fermentation protocols which can simultaneously achieve optimal flavour and texture in the final yoghurt analogue.…”

Section: Fermentation As a Strategy To Improve Organoleptic Propertie...mentioning

confidence: 99%

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

Pua

Tang²,

Goh³

et al. 2022

Foods

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Consumer interest and research in plant-based dairy analogues has been growing in recent years because of increasingly negative implications of animal-derived products on human health, animal wellbeing, and the environment. However, plant-based dairy analogues face many challenges in mimicking the organoleptic properties of dairy products due to their undesirable off-flavours and textures. This article thus reviews fermentation as a viable pathway to developing clean-label plant-based dairy analogues with satisfactory consumer acceptability. Discussions on complementary strategies such as raw material selection and extraction technologies are also included. An overview of plant raw materials with the potential to be applied in dairy analogues is first discussed, followed by a review of the processing steps and innovative techniques required to transform these plant raw materials into functional ingredients such as plant-based aqueous extracts or flours for subsequent fermentation. Finally, the various fermentation (bacterial, yeast, and fungal) methodologies applied for the improvement of texture and other sensory qualities of plant-based dairy analogues are covered. Concerted research efforts would be required in the future to tailor and optimise the presented wide diversity of options to produce plant-based fermented dairy analogues that are both delicious and nutritionally adequate.

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Characterization of Hazelnut Milk Fermented by Lactobacillus Delbrueckii Subsp. Bulgaricus and Streptococcus Thermophilus

Cited by 8 publications

References 29 publications

Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs

Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs

Modern technologies for the production of alternative milk from plant products

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues

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