Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-04-16 DOI:10.1007/s00217-024-04533-9

Mutlu Ustaoğlu-Gençgönül, Çağlar Gökırmaklı, Bilgenur Üçgül, Yonca Karagül-Yüceer, Zeynep B. Guzel-Seydim

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引用次数: 0

Abstract

This study aims to assess the microbial, nutritional, volatile, and sensory characteristics of rice, almond, and chickpea water kefir beverages during refrigerated storage. Plant-based kefirs contained significant amounts of lactic acid bacteria and yeasts. The microbial content of kefirs was stable during 14-day refrigerated storage. Lactic acid, acetic acid, and tartaric acid are commonly detected organic acids in kefir samples. Almond and chickpea kefirs were rich in potassium mineral. Almond kefir had the highest ethanol content among plant-based kefirs, followed by chickpea and rice-based kefirs. Ethyl acetate, acetic acid, propionic acid, hexanoic acid, and benzenemethanol were identified as key volatile compounds in almond kefir and chickpea kefir samples using a GC–MS detector during water kefir fermentation. According to sensory analysis results, significant differences are present for all test parameters except odor. Almond kefir was the most accepted, while the other two kefir samples were below the general acceptance level (P < 0.05).

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用鹰嘴豆、杏仁和大米提取物制成的开菲尔水饮料中的化学、微生物和挥发性化合物

本研究旨在评估大米、杏仁和鹰嘴豆水克菲尔饮料在冷藏储存期间的微生物、营养、挥发性和感官特性。植物基酸乳酒含有大量乳酸菌和酵母。在 14 天的冷藏储存期间，酸乳酒中的微生物含量保持稳定。乳酸、乙酸和酒石酸是在酸乳酒样品中普遍检测到的有机酸。杏仁和鹰嘴豆酸乳含有丰富的钾矿物质。在以植物为原料的酸乳中，杏仁酸乳的乙醇含量最高，其次是鹰嘴豆和大米酸乳。利用气相色谱-质谱检测器确定了杏仁酸乳酒和鹰嘴豆酸乳酒样品中的乙酸乙酯、乙酸、丙酸、己酸和苯甲醇是水酸乳酒发酵过程中的主要挥发性化合物。根据感官分析结果，除气味外，所有测试参数都存在显著差异。杏仁酸乳的接受度最高，而其他两种酸乳样品的接受度低于一般接受水平（P < 0.05）。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.