Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages- a statistically based fermentation.

ABSTRACT:

Background

The market for beverages is highly changing within the last years. Increasing consumer awareness towards healthier drinks led to the revival of traditional and the creation of innovative beverages. Various protein-rich legumes were used for milk analogues, which might be also valuable raw materials for refreshing, protein-rich beverages. However, no such applications have been marketed so far, which might be due to unpleasant organoleptic impressions like the legume-typical "beany" aroma. Lactic acid fermentation has already been proven to be a remedy to overcome this hindrance in consumer acceptance.

Results

In this study, a statistically based approach was used to elucidate the impact of the fermentation parameters temperature, inoculum cell concentration, and m

SUBMITTER: Ritter SW 

PROVIDER: S-EPMC11411822 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature