title: Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties.
abstract: Cereal (rice, barley, emmer and oat) and soy flours and concentrated red grape must were used for making vegetable yogurt-like beverages (VYLB). Two selected strains of Lactobacillus plantarum were used for lactic acid fermentation, according to a process which included the flour gelatinization. All VLYB had values of pH lower than 4.0 and both selected starters remained viable at ca. 8.4 log cfu/g throughout storage. All VLYB showed high values of apparent viscosity and water holding capacity. During fermentation, lactic acid bacteria consumed glucose, fructose, and malic acid, which was supplied with grape must. Compared to control vegetable yogurt-like beverages (CVYLB), without bacterial inoculum, an increase of total free amino acids (FAA) was found during fermentation and storage. Also the concentration of polyphenolic compounds and ascorbic acid (ASC) was higher in VLYB compared to CVYLB. This was reflected on the antioxidant activity. As determined by Solid Phase Micro-Extraction/Gas-Chromatography/Mass-Spectrometry analysis, several volatile compounds were identified. Beverages made with the mixture of rice and barley or emmer flours seemed to possess the best combination textural, nutritional and sensory properties.
authors.affiliation: Department of Environmental and Agro-Forestry Biology and Chemistry, University of Bari, 70126 Bari, Italy.
authors.forename: Rossana
authors.initials: R
authors.lastname: Coda
authors.forename: Alessia
authors.initials: A
authors.lastname: Lanera
authors.forename: Antonio
authors.initials: A
authors.lastname: Trani
authors.forename: Marco
authors.initials: M
authors.lastname: Gobbetti
authors.forename: Raffaella
authors.initials: R
authors.lastname: Di Cagno
mesh_terms: D000328:Adult; D018554:Avena; D001628:Beverages / Q000032:analysis* / Q000382:microbiology*; D002523:Edible Grain / Q000737:chemistry* / Q000382:microbiology; D005260:Female; D005285:Fermentation; D005433:Flour; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D001467:Hordeum; D006801:Humans; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000378:metabolism*; D048191:Lactiplantibacillus plantarum / Q000378:metabolism; D008297:Male; D012275:Oryza; D014674:Plant Proteins, Dietary / Q000378:metabolism; D013025:Glycine max; D014908:Triticum; D014783:Viscosity; D027843:Vitis; D015014:Yogurt / Q000382:microbiology
chemical_list: D014674:Plant Proteins, Dietary; D019344:Lactic Acid