Production of naturally flavoured and carbonated beverages using Williopsis saturnus yeast and cold fermentation process

食品科学 发酵 酵母 化学 类黄酮 蔗糖 糖度 抗氧化剂 生物化学
作者
Hasan Tangüler,Selin Sener
出处
期刊:Food bioscience [Elsevier]
卷期号:48: 101750-101750 被引量:3
标识
DOI:10.1016/j.fbio.2022.101750
摘要

This study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape (Tarsus beyazi) juice and metabolic products of the yeast Williopsis saturnus. For this reason, two trials were conducted. First, the effect of different inoculation ratios and low fermentation temperatures at different times was examined. In naturally flavoured beverages, there was generally a decrease in total phenolic substance, antioxidant activity and total flavonoid amount with increasing fermentation time and inoculation ratio. The panellists chose b-15d (1 × 106 cells/mL W. saturnus yeast addition, 15 days fermentation) and then c-15d (1 × 107 cells/mL W. saturnus yeast addition, 15 days fermentation) the most out of different beverages produced. Fermentation performed with yeasts inoculated at the rate of 1 × 106 and 1 × 107 cells/mL for 15 days was selected for the second trials based on both general and sensory analyses. For this reason, these beverages, which were most preferred by the panellists, were re-manufactured and naturally flavoured carbonated beverages were produced by adding CO2 with the post-mix method. Brix, sucrose, glucose and fructose values were determined in lower amounts in natural flavoured carbonated beverages compared to grape juice, which is given importance by consumers. As in naturally flavoured beverages, carbonated beverages also decreased in total phenolic substance, antioxidant activity and total flavonoid amount with increasing fermentation time. In addition, the c-15d natural flavoured carbonated beverage (1 × 107 cells/mL W. saturnus yeast addition, 15 days fermentation) was more favoured by the panellists than the commercially purchased carbonated beverage. The results reported here are considered to be a good starting point for the development of new naturally flavoured and/or carbonated fermented beverages from the under-consumed grape.
最长约 10秒,即可获得该文献文件

科研通智能强力驱动
Strongly Powered by AbleSci AI
更新
大幅提高文件上传限制,最高150M (2024-4-1)

科研通是完全免费的文献互助平台,具备全网最快的应助速度,最高的求助完成率。 对每一个文献求助,科研通都将尽心尽力,给求助人一个满意的交代。
实时播报
临风浩歌完成签到 ,获得积分10
1秒前
ghost完成签到 ,获得积分10
5秒前
shimenwanzhao完成签到 ,获得积分0
6秒前
8秒前
研友_LBRPOL完成签到 ,获得积分10
10秒前
小雷发布了新的文献求助10
15秒前
Cai完成签到,获得积分10
20秒前
miyulong完成签到 ,获得积分10
21秒前
NexusExplorer应助陈秋采纳,获得10
23秒前
高挑的洋葱完成签到,获得积分10
31秒前
和谐的映梦完成签到,获得积分10
31秒前
wBw完成签到,获得积分10
35秒前
Epiphany完成签到 ,获得积分10
36秒前
Mendle完成签到 ,获得积分10
37秒前
搜集达人应助miyulong采纳,获得10
41秒前
汪汪淬冰冰完成签到,获得积分10
47秒前
huangzsdy完成签到,获得积分10
48秒前
王小裔完成签到 ,获得积分10
51秒前
我爱康康文献完成签到 ,获得积分10
57秒前
SC完成签到 ,获得积分10
59秒前
rangergzz应助汪汪淬冰冰采纳,获得10
1分钟前
小雷完成签到,获得积分10
1分钟前
1分钟前
浪麻麻完成签到 ,获得积分10
1分钟前
onevip完成签到,获得积分10
1分钟前
鞑靼完成签到 ,获得积分10
1分钟前
上官聪展完成签到 ,获得积分10
1分钟前
温如军完成签到 ,获得积分10
1分钟前
迷你的夜天完成签到 ,获得积分10
1分钟前
1分钟前
laohu完成签到,获得积分10
1分钟前
黑球发布了新的文献求助10
1分钟前
WYR完成签到 ,获得积分10
1分钟前
roundtree完成签到 ,获得积分0
1分钟前
大大蕾完成签到 ,获得积分10
1分钟前
Johnlian完成签到 ,获得积分10
1分钟前
hhh2018687完成签到,获得积分10
1分钟前
天才罗完成签到 ,获得积分10
1分钟前
俊逸吐司完成签到 ,获得积分10
1分钟前
萨格完成签到 ,获得积分10
1分钟前
高分求助中
좌파는 어떻게 좌파가 됐나:한국 급진노동운동의 형성과 궤적 2500
Sustainability in Tides Chemistry 1500
TM 5-855-1(Fundamentals of protective design for conventional weapons) 1000
Cognitive linguistics critical concepts in linguistics 800
Threaded Harmony: A Sustainable Approach to Fashion 799
Livre et militantisme : La Cité éditeur 1958-1967 500
氟盐冷却高温堆非能动余热排出性能及安全分析研究 500
热门求助领域 (近24小时)
化学 医学 生物 材料科学 工程类 有机化学 生物化学 物理 内科学 纳米技术 计算机科学 化学工程 复合材料 基因 遗传学 催化作用 物理化学 免疫学 量子力学 细胞生物学
热门帖子
关注 科研通微信公众号,转发送积分 3052652
求助须知:如何正确求助?哪些是违规求助? 2709874
关于积分的说明 7418267
捐赠科研通 2354453
什么是DOI,文献DOI怎么找? 1246090
科研通“疑难数据库(出版商)”最低求助积分说明 605951
版权声明 595921