Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

Sigüenza-Andrés, Teresa; Mateo, Javier; Rodríguez-Nogales, José M.; Gómez, Manuel; Caro, Irma

doi:10.3390/foods13060951

Open AccessArticle

Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

by

Teresa Sigüenza-Andrés

¹

,

Javier Mateo

²

,

José M. Rodríguez-Nogales

^1,*

,

Manuel Gómez

¹

and

Irma Caro

³

¹

Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain

²

Department of Food Hygiene and Technology, University of León, Campus de Vegazana s/n, 24071 León, Spain

³

Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain

^*

Author to whom correspondence should be addressed.

Foods 2024, 13(6), 951; https://doi.org/10.3390/foods13060951

Submission received: 28 December 2023 / Revised: 5 March 2024 / Accepted: 13 March 2024 / Published: 21 March 2024

(This article belongs to the Section Food Biotechnology)

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Abstract

The aim of this study was to develop a plant-based fermented beverage from discarded bread flour and to analyze its characteristics as a novel functional product. Eight cereal-based probiotic beverages were produced by inoculating discarded bread flour with a monoculture of Lactobacillus rhamnosus or a co-culture consisting of lactic acid bacteria and Bifidobacterium. Two additional factors, namely, the addition of amylolytic enzymes and matrix desalting, were studied alongside the type of culture. The organic acid content and microbial growth were monitored during fermentation and storage (15 and 21 days). Proximal composition, gamma-aminobutyric acid, and volatile compounds were measured in the final product. Sensory analysis was only conducted on the enzymatically treated samples. The estimated shelf life of the bread beverage was 15 days. The variables studied significantly influenced the amountof organic acids and specific volatile compounds responsible for the aroma of fermented beverages. The beverage produced via co-culturing was preferred by consumers in the sensory test.

Keywords: discarded bread flour; sensorial analysis; probiotics; lactic acid bacteria; functional beverage

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MDPI and ACS Style

Sigüenza-Andrés, T.; Mateo, J.; Rodríguez-Nogales, J.M.; Gómez, M.; Caro, I. Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters. Foods 2024, 13, 951. https://doi.org/10.3390/foods13060951

AMA Style

Sigüenza-Andrés T, Mateo J, Rodríguez-Nogales JM, Gómez M, Caro I. Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters. Foods. 2024; 13(6):951. https://doi.org/10.3390/foods13060951

Chicago/Turabian Style

Sigüenza-Andrés, Teresa, Javier Mateo, José M. Rodríguez-Nogales, Manuel Gómez, and Irma Caro. 2024. "Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters" Foods 13, no. 6: 951. https://doi.org/10.3390/foods13060951

APA Style

Sigüenza-Andrés, T., Mateo, J., Rodríguez-Nogales, J. M., Gómez, M., & Caro, I. (2024). Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters. Foods, 13(6), 951. https://doi.org/10.3390/foods13060951

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Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

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