Production and evaluation of microbiological &amp; rheological characteristics of kefir beverages made from nuts

GÖÇER, Mine ÇOMAK; Koptagel, Ebru

doi:10.1016/j.fbio.2023.102367

Cited by 9 publications

(3 citation statements)

References 40 publications

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“…Afterward, the final mixture is pasteurized, cooled to incubation temperature, and fermented with the starter culture. If the product is to be processed into a hard cheese analogue, a curd is obtained by pressing the fermented structure (Li, Zhang, F I G U R E 1 Flow chart of production of fermented plant-based dairy analogues (: optional steps to obtain more soluble and homogeneous matrix) (Atalar, 2019;Comak Gocer & Koptagel, 2023;Demirkesen et al, 2018;Masiá et al, 2022Masiá et al, ). et al, 2020.…”

Section: Production Methods Of Fermented Plant-based Dairy Analoguesmentioning

confidence: 99%

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The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues

Erem,

Kilic‐Akyilmaz

2024

Comp Rev Food Sci Food Safe

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The modern food industry is undergoing a rapid change with the trend of production of plant‐based food products that are more sustainable and have less impact on nature. Plant‐based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant‐based diet. Nevertheless, plant‐based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean‐like flavor compared to dairy products. In addition, most plant‐based foods contain lesser amounts of essential nutrients, antinutrients limiting the bioavailability of some nutrients, and allergenic proteins. Novel processing technologies can be applied to have a homogeneous and stable structure. On the other hand, fermentation of plant‐based matrix with lactic acid bacteria can provide a solution to most of these problems. Additional nutrients can be produced and antinutrients can be degraded by bacterial metabolism, thereby increasing nutritional value. Allergenic proteins can be hydrolyzed reducing their immunoreactivity. In addition, fermentation has been found to reduce undesired flavors and to enhance various bioactivities of plant foods. However, the main challenge in the production of fermented plant‐based dairy analogues is to mimic familiar dairy‐like flavors by producing the major flavor compounds other than organic acids, yielding a flavor profile similar to those of fermented dairy products. Further studies are required for the improvement of the flavor of fermented plant‐based dairy analogues through the selection of special microbial cultures and formulations.

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Section: Production Methods Of Fermented Plant-based Dairy Analoguesmentioning

confidence: 99%

“…Flow chart of production of fermented plant‐based dairy analogues (: optional steps to obtain more soluble and homogeneous matrix) (Atalar, 2019; Comak Gocer & Koptagel, 2023; Demirkesen et al., 2018; Masiá et al., 2022). …”

Section: Fermented Plant‐based Dairy Analoguesmentioning

confidence: 99%

The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues

Erem,

Kilic‐Akyilmaz

2024

Comp Rev Food Sci Food Safe

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“…The milk kefir grains are small, round, and white and represent a symbiotic microbial ecosystem composed of lactic acid bacteria (LAB), yeast, and a small amount of acetic acid bacteria (AAB) distributed in an exopolysaccharide complex of kefiran. The genera of microorganisms found in milk kefir starter culture include, for example, the genera Lactobacillus , Lactococcus , Leuconostoc , Sacharomyces , and Kluyveromyces [ 16 , 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures

Rejdlová,

Salek,

Míšková

et al. 2023

Foods

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The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; 85:15; 75:25; 65:35) fermented with milk or water kefir starter cultures over a storage period of 21 days (at 4 ± 1 °C). In general, for all tested samples, the values of total soluble solids, pH, and density decreased with increasing storage time. In contrast, the values of ethanol, degree of fermentation, and total dissolved solids increased with the prolongation of the storage time. Furthermore, it was found that all the model samples exhibited pseudoplastic behavior. Based on the sensory analysis performed, samples containing 25% (w/w) whey were evaluated as the most acceptable. Last but not least, the present study can serve as a basis for optimizing the manufacturing technology of a novel fermented vegetable beverage enriched with whey.

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Nut Milks and Nut Kefirs as Functional Foods

Göçer

2023

Reference Series in Phytochemistry

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Production and evaluation of microbiological & rheological characteristics of kefir beverages made from nuts

Cited by 9 publications

References 40 publications

The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues

The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues

Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures

Nut Milks and Nut Kefirs as Functional Foods

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