Nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and dry kvass

Abstract

Naturally fermented rye bread kvass is a seasonal product with a pronounced rye bread flavour having the highest demand during hot summer days. However, non-pasteurised and non-filtered kvass has a very short shelf-life. There are numerous benefits of drying to extend kvass shelf-life, however it can have a significant influence on the product composition and quality. The aim of this research was to assess and compare nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and spray dried kvass. Naturally fermented non-pasteurised, non-filtered bread kvass was used to produce dry kvass at the University of Warmia and Mazury in Olsztyn, Poland. Maltodextrin was used in 25% quantity to kvass dry matter in order to aid the spray drying process. Nutritional value of liquid kvass (7% solids) and dry kvass (powder, 93% solids) was determined according to EU Regulation 1169/2011, B vitamins -according to AOAC 986.27 (B1), AOAC 970.65 (B2) and AOAC 961.14 (B3). Content of sugars was determined using high performance liquid chromatography, whereas aroma volatiles were assessed using solid phase microextraction in combination with gas chromatography/mass spectrometry. Drying process had a significant influence on the content of B vitamins in kvass; the highest decrease was observed for niacin (vitamin B3). The content of major sugars was lower in dry kvass based on the dilution by the addition of maltodextrin. Totally 26 different volatile compounds were detected in liquid and dry kvass, total values of peak areas were significantly lower in dry kvass (p<0.05).

Pharmaceutical Potential Evaluation of Damask Rose By-Products from Volatile Oil Extraction

“…Upon further classification, the varieties were distinctly grouped into two categories, where BC and MD varieties exhibited similar chemical compositions. The foundational chemical constituents guiding this classification included furfural, known for its fresh, sweet, and almond characteristics [ 39 ], as well as terpinen-4-ol, evoking similarities to turpentine oil and lavender oil [ 40 ]. In contrast, the MK variety was discerned based on cis-geraniol, characterised by a sweet, floral, and rosy aroma and notably higher quantities compared to other varieties [ 41 ].…”

Yeast Genomics and Its Applications in Biotechnological Processes: What Is Our Present and Near Future?

“…Kvass is a popular fermented rye drink in Eastern Europe. It has a distinct flavor but is low in alcohol and contains B-complex vitamins such as the above-mentioned yeast-fermented products [ 63 ].…”

Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials

“…Unlike other grain-based alcoholic beverages, kvass is considered a non-alcoholic beverage [2,[11][12][13][14]. Kvass is a refreshing beverage with a pleasant aroma of rye bread and a moderately sweet and sour taste, which is most in demand during hot weather on summer days [15][16][17]. This beverage does not require additional pasteurization, as the role of preservation of the product is performed using lactic acid formed in lactic fermentation.…”