Production of Probiotic-Fermented Rice Milk Beverage Fortified With Cactus Pear and Physalis Pulp

El-Sayed, Hanan M.; Ramadan, Mahetab F.

doi:10.21608/zjar.2020.70239

Cited by 17 publications

(10 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The total phenolic content was measured using the Folin–Ciocalteu method (El‐Sayed & Ramadan, 2020). Briefly, 0.3 ml of the samples were added to 1.5 ml of Folin–Ciocalteu regents (0.2 N) and left for 5 min.…”

Section: Methodsmentioning

confidence: 99%

Study on the rice milling byproduct extracted by subcritical water extraction and its fermented milk analogs

Ardali

Sharifan

Mosavi

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

The subcritical water extraction (SWE) method, as a proper alternative to conventional methods due to low cost, short processing time, environmental sustainability, and mild operating conditions, has been applied to produce valuable materials from different biomass. Rice milling byproduct (RMB) as abundant and locally available agricultural wastes is normally used for extracting oil and as animal feed. In this study, the quality and quantity of valuable compounds extracted by the SWE were investigated to select the optimum SWE conditions and the best extract to produce healthy cereal‐based milk analogs. The most appropriate SWE parameters were investigated by the combined design method were 130°C and 45 min, rice bran: broken rice ratio of 10:90, the solid‐water ratio of 0.12, and a particle size of <710 μm, respectively. SWE positively affected the release and production of some bioactive compounds such as total phenolic, flavonoids, organic acids. The milk analogs consisted of the optimum RMB extract, inulin, and Persian grape molasses (as a sucrose alternative) were then fermented by either Lactobacillus casei or Lactobacillus plantarum (0.5 McFarland). The fermentation process also rose the values of some nutrients, including vitamin B (B3, B6, and B9), organic acids, total phenolic compounds, and flavonoids. it decreased the contents of monosaccharides (p < .5), while the increased content of alcohol was negligible (<0.3%). Compared with L. plantarum, L. casei had a higher impact on the production of these bioactive compounds and more considerably increased antioxidant activity of the related beverages; nevertheless, beverages containing L. plantarum had the greatest over‐acceptability. Moreover, the survival of L. casei and L. plantarum in beverages was in the standard range (106–108 CFU/ml) during storage, demonstrating that RMB ingredients along with inulin can positively affect LAB survival. Novelty impact statement The innovative aspect of this work is related to the use of Iranian agricultural byproduct such as BRM and Persian Grape Molasses in production of milk analogs containing Persian type culture collection and the use of subcritical water extraction as an environmentally friendly method for the production of functional beverages.

show abstract

Section: Methodsmentioning

confidence: 99%

Study on the rice milling byproduct extracted by subcritical water extraction and its fermented milk analogs

Ardali

Sharifan

Mosavi

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…Similarly, a rice-based fermented beverage enriched with 10% v / v of cactus pear ( Opuntia spp.) and 10% v / v of physalis ( Physalis peruviana ) fruit pulps significantly enhanced ( p < 0.05) the overall acceptability (on a seven-point hedonic scale, N = 10) compared with the non-enriched rice-based fermented beverage [ 93 ]. Likewise, Sanni, Onilude, and Adeleke [ 75 ] reported significantly ( p < 0.05) more overall acceptability (on a nine-point hedonic scale, N = 9) of pea-based fermented beverages with added banana and strawberry flavors than the control (unflavored) fermented beverage.…”

Section: Impact Of Fermentation On Nutritional Composition Sensory Pr...mentioning

confidence: 99%

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Hidalgo-Fuentes,

de Jesús-José,

Cabrera-Hidalgo

et al. 2024

Foods

View full text Add to dashboard Cite

Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits.

show abstract

“…Enriched cereal-and pseudocereal-based beverages can be included in the human diet as an excellent source of calcium and vitamins, including of the A, D, and B group [13,36]. However, it is important to ensure that the fortifying substances used in these beverages are highly bioavailable and stable and do not cause excessive changes in the quality of the final product [9,12,13,50,56,57]. The final chemical composition of plant-based beverages also determines the fermentation capability of LAB.…”

Section: Characteristics and Nutritional Value Of Beverages From Cereals And Pseudocerealsmentioning

confidence: 99%

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

Ziarno

Cichońska

2021

Microorganisms

View full text Add to dashboard Cite

Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cereal- or pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverages differ in their chemical composition and nutritional value (content of proteins, lipids, and carbohydrates, glycemic index, etc.) due to the chemical diversity of the cereal and pseudocereal raw materials and the operations used for their production. Beverages made from cereals or pseudocereals are an excellent matrix for the growth of LAB, and the lactic acid fermentation not only produces desirable changes in the flavor of fermented beverages and the biological availability of nutrients but also contributes to the formation of functional compounds (e.g., B vitamins).

show abstract

Production of Probiotic-Fermented Rice Milk Beverage Fortified With Cactus Pear and Physalis Pulp

Cited by 17 publications

References 18 publications

Study on the rice milling byproduct extracted by subcritical water extraction and its fermented milk analogs

Study on the rice milling byproduct extracted by subcritical water extraction and its fermented milk analogs

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

Contact Info

Product

Resources

About