Book Chapter Details
Mandatory Fields
Jova, L.S., Oliveira, J.C., Sousa-Gallagher, M., Flores, H.D., Reyes, M.L., Rodriguez-Aguilera, R. and Aguilar, C.N.
2008 September
Valnatura: a Europe-Latin America postgraduate research network in the VALorization of NATURAl resources
Design and evaluation of fermented non-alcoholic functional cereal base beverage
University of Minho (Portugal)
Pacos de Ferreira, Portugal
Optional Fields
Research on developing new foods and beverages with enhanced health properties has been increased recently. These often called “functional foods” are a promising way to offer a production diversification for industries based on fermented alcoholic cereal beverages which potential market is limited for health and social connotation mostly related to alcohol consumption. Three non-alcoholic fermented cereal beverages were prepared; some from indigenous recipes, as part of this study. Prototypes were taken for fermentation (at ~42 °C and for up to 5h) and sensory analysis. Samples prepared with brown rice, 5% Lala yoghurt as inoculum and 1% of Megamix 40® showed a better performance for fermentation regarding to lactic acid production. Milk as ingredient boosts fermentation performance. However, Megamix 40® showed a better result. Total sugars increases during the first 3 hours of fermentation. Microbial growth kinetic curves fits well to a Weibull model. Samples prepared with brown rice has the wider deviation from an exponential first order behave and also the higher rate of growth of micro-organisms compare to samples prepared with white rice. Flavors such a sour and sweet, colour and viscosity were factors with influence on the general acceptance of the samples.
Teixeira, J.A.
Grant Details