Health Benefits of Kvass Manufactured From Rye Wholemeal Bread

Gambuś, Halina; Mickowska, Barbara; Bartoń, H.; Augustyn, Grażyna; Zięć, Gabriela; Litwinek, Dorota; Szary-Sworst, Katarzyna; Berski, Wiktor

doi:10.15414/jmbfs.2015.4.special3.34-39

Cited by 18 publications

(22 citation statements)

References 7 publications

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“…Kvass is a traditional fermented Slavic and Baltic beverage and is one of the most popular beverages in Russia, numerous varieties emerged due to its popularity and market demand. Currently, kvass production is designed according to traditional processes, with the implementation of modern biotechnological methods [72]. Shalgam is a traditional beverage of southern Turkish cities and it is commercialized in various markets of European cities [86].…”

Section: An Overview Of Nfcbsmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

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Section: An Overview Of Nfcbsmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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“…The seeds of quinoa have coatings of saponins that make them non-palatable with a good amount of oxalic acid that helps in binding and maintaining the health of the gut. The GI (Glycaemic index) of quinoa also comes to be very low i.e., 53 [24,26] .…”

Section: Quinoa (Chenopodium Quinoa)mentioning

confidence: 99%

“…After the heat treatment is done it is again mixed with warm water and baker's yeast is added and left form fermentation processes to take place and by subjecting it to 4 °C, fermentation process is terminated and product obtain is rich in proteins, the activity of the fermenting microorganisms, despite having one microbe it contains a wide range of microbes those are responsible for lactic acid fermentation this distinct feature make it different from beer. (Dlusskaya et al, 2008;Gambus et al, 2015) [53,54] .…”

Section: Kvassmentioning

confidence: 99%

Cereals: Functional constituents and its health benefits

Baniwal¹,

Mehra²,

Kumar³

et al. 2021

Pharma Innovation

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Cereals are the major source of energy to good health over the world. The major and minor cereals are consumed either processed and semi processed with addition of other food ingredients. The cereals contains nutrients like carbohydrates, proteins, minerals, vitamins, fat and some of cereals having good amount of dietary fibre (soluble and insoluble). Some cereals especially colored rice, colored wheat, colored maize and some millets having the functional bioactive components such as polyphenols, tocopherol, orzyzenol (antioxidants) and vitamins these cereals having functional properties and ultimately fight against diseases and prevent or control the some disease in body i.e. cardiovascular risk, reduces the risk of cancer, type-2 diabetes, hypertension, high blood pressure etc. The cereal is consumed with pulses and fulfils the requirements essentials amino acid and its availability. Functional foods are consumed around the world; each functional food has its significance unique properties like taste, aroma, texture, consistency and flavour. The food may be consumed fermented while some are non-fermented. Fermented cereals are increasing the vitamins B complex and some other nutrients.

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“…The development of cereal-based fermented beverages is in response to the growing prevalence in consumer vegetarianism, lactose intolerance, cholesterol content and economic reasons that are associated with dairy products. In fact, cereal-based beverages fermented with LAB could be a perfect alternative for people who are allergic to milk proteins [45]. Such products include "kvass" and "boza", which are cereal-based beverages traditionally made from fermented barley and rye malt, rye flour and millet flour.…”

Section: Fermented Cerealsmentioning

confidence: 99%

“…Therefore, kvass can be considered as a probiotic beverage. Different authors showed that Kvass eliminates flatulence, hyperacidity and other digestive disorders and, at the same time, has a positive effect on metabolism, increases the bioavailability of calcium and other minerals, and possesses antioxidant properties [45].…”

Section: Fermented Cerealsmentioning

confidence: 99%

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

Ashaolu

Reale

2020

Microorganisms

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Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in “omics”-based and future-oriented studies of the fermented products.

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Health Benefits of Kvass Manufactured From Rye Wholemeal Bread

Cited by 18 publications

References 7 publications

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Cereals: Functional constituents and its health benefits

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

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