Evaluation of quality attributes and in vitro characteristics of synbiotic legume-based beverage during storage

Chaturvedi, Smriti; Chakraborty, Snehasis

doi:10.1016/j.fbio.2023.103000

Cited by 3 publications

(2 citation statements)

References 39 publications

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“…When the storage temperature was raised, the beverage's ∆E increased as well, reaching its maximum level at 25 • C and lowest level at 5 • C (Figure 3d,g,I,j); a comparable decrease in lightness was observed at each of the three storage temperatures (5, 15, and 25 • C). However, the lightness value decreased more rapidly at 25 • C. In contrast, at storage temperatures of 5 • C and 15 • C, the lightness value decreased slowly [22], and extending the storage period concurrently led to a rise in ∆E, which peaked at 6 days at 25 • C and had the lowest level at 5 • C [23]. A crucial aspect of a beverage's appeal to consumers is its hue.…”

Section: Impact Of Storage Conditions and Pef Treatment On ∆E In Beve...mentioning

confidence: 96%

“…However, the lightness value decreased more rapidly at 25 °C. In contrast, at storage temperatures of 5 °C and 15 °C, the lightness value decreased slowly [22], and extending the storage period concurrently led to a rise in ΔE, which peaked at 6 days at 25 °C and had the lowest level at 5 °C [23]. A crucial aspect of a beverage's appeal to consumers is its hue.…”

Section: Impact Of Storage Conditions and Pef Treatment On ∆E In Beve...mentioning

confidence: 99%

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Response Surface Methodology (RSM) Optimization of Pulsed Electric Field (PEF) Pasteurization Process of Milk-Date Beverage

Younis,

Ahmed,

Ahmed

et al. 2023

Processes

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Milk beverage with added natural sweetener is well appreciated by consumers as a nutritious and healthy product with unique sensorial quality attributes. However, this product requires a suitable pasteurization method without significant impact on the sensorial and physicochemical quality characteristics of the product. This study optimizes the pulsed electric filed (PEF) conditions for the pasteurization of a milk-date beverage with conserved physicochemical quality properties. The effect of process variables, such as pulse off time (20, 30, and 40 μs), number of pulses (20, 50, and 80), powder ratio (10, 15, 20, and 25% w/w), storage time (2, 4, and 6 days), and storage temperature (5, 15, and 25 °C) on the responses of total viable count (TVC), color difference (∆E), pH, and total soluble solids (TSS) was evaluated using the RSM central composite design (CCD). Pulse off time, number of pulses, date powder/milk ratio (w/w), storage time, and storage temperature greatly impacted the microbial and physical properties of the beverage. The optimal conditions for decreasing the microbiological load and physical change of beverages were a pulse off time of 40 μs, number of pulses of 80, and storage temperature of 5 °C for all powder ratios. These variables gave a safe beverage for up to six days. At optimal conditions, the values of pH, TSS, ∆E, and TVC were 7.51, 15.44 °Brix, 18.01, and 0.138 Log 10 CFU/mL, respectively, for the powder ratio of 10% (w/w); 7.66, 18.6 °Brix, 21.46, and 0.284 Log 10 CFU/mL, respectively, for the powder ratio of 15% (w/w); 7.56, 21.52 °Brix, 25.24, and 0.577 Log 10 CFU/mL, respectively, for the powder ratio of 20% (w/w); and 7.2, 24.2 °Brix, 29.34, and 0.741 Log 10 CFU/mL, respectively, for the powder ratio of 25% (w/w).

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Section: Impact Of Storage Conditions and Pef Treatment On ∆E In Beve...mentioning

confidence: 96%

Section: Impact Of Storage Conditions and Pef Treatment On ∆E In Beve...mentioning

confidence: 99%

Response Surface Methodology (RSM) Optimization of Pulsed Electric Field (PEF) Pasteurization Process of Milk-Date Beverage

Younis,

Ahmed,

Ahmed

et al. 2023

Processes

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Synbiotic Sapota-do-Solimões (Quararibea cordata Vischer) Juice Improves Gut Microbiota and Short-Chain Fatty Acid Production in an In Vitro Model

da Silva,

Santos,

da Silva Oliveira

et al. 2023

Probiotics & Antimicro. Prot.

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Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage

Hurtado-Murillo,

Franco,

Contardo

2024

Foods

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Three different fermented plant-based beverages were prepared and stored for a long period (50 days) to assess the effect of the quinoa-to-chickpea ratio on physicochemical stability and microbiological quality. Physicochemical stability was evaluated based on pH, acidity, Brix degrees, water-holding capacity (WHC), viscosity, and viscoelasticity. At the end of the long-term storage period, the pH, acidity, and WHC remained stable. During the entire storage period, the beverages maintained good bacterial, fungal, and lactic acid bacteria (LAB) counts. Quinoa and chickpea flour ratios of 50% showed a higher viscosity (18 Pa.s) and WHC (65%) during short-term storage (0–30 d), indicating that the presence of chickpea flour had a positive effect on these parameters, possibly because chickpea starch contains higher amounts of amylose and long-branch chain amylopectin, which impacts the retrogradation pattern under acidic and refrigerated conditions. However, at the end of storage (50 days), the same blend had a higher acidity, lower viscosity (0.78 Pa.s), and lower LAB counts (~1 × 108 CFU/mL), indicating that the increase in chickpea flour had an adverse long-term effect on these parameters. These results suggest that although different ratios of plant sources can improve the physical aspects, they need to be incorporated in a balanced manner to avoid negative effects on both short- and long-term storage, owing to the incorporation of different types of starches and proteins affecting the stability of the system.

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Evaluation of quality attributes and in vitro characteristics of synbiotic legume-based beverage during storage

Cited by 3 publications

References 39 publications

Response Surface Methodology (RSM) Optimization of Pulsed Electric Field (PEF) Pasteurization Process of Milk-Date Beverage

Response Surface Methodology (RSM) Optimization of Pulsed Electric Field (PEF) Pasteurization Process of Milk-Date Beverage

Synbiotic Sapota-do-Solimões (Quararibea cordata Vischer) Juice Improves Gut Microbiota and Short-Chain Fatty Acid Production in an In Vitro Model

Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage

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