التفاصيل البيبلوغرافية
| العنوان: |
Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert |
| المؤلفون: |
Sanne Kjærulf Madsen, Elisabeth Thule Thulesen, Mohammad Amin Mohammadifar, Claus Heiner Bang-Berthelsen |
| المصدر: |
Foods; Volume 10; Issue 12; Pages: 3010 |
| بيانات النشر: |
Multidisciplinary Digital Publishing Institute |
| سنة النشر: |
2021 |
| المجموعة: |
MDPI Open Access Publishing |
| مصطلحات موضوعية: |
Cyperus esculentus, lactic acid bacteria, fermentation, tiger nuts, dairy alternative, chufa drink, plant-based, cold butter-milk soup, Leuconostoc mesenteroides |
| جغرافية الموضوع: |
agris |
| الوصف: |
Plant-based foods with desirable texture and nutritional value have attracted considerable interest from consumers. In order to meet the growing demand for more sustainable and health-focused products, new sources for plant-based products are needed. In this study, we aimed to develop an innovative plant-based dessert based on the underutilized crop chufa tubers (Cyperus esculentus). The chufa extract was fermented with plant-adapted lactic acid bacteria and formulated with the purpose of imitating the Danish summer dessert “cold butter-milk soup”. The effect of various bacterial fermentations and formulations on steady and oscillatory rheology, stability, dry matter, pH, and sugar profile of the product were studied and compared to a commercial cold buttermilk soup sample. A strain of Leuconostoc mesenteroides was found to create the most similar taste to a commercial sample. By adding lemon juice, sucrose, xanthan gum, and vanilla to the fermented chufa drink, the drink was found to mimic the pH, texture, acid profile, and stability of a commercial dairy-based sample, while containing a lower concentration of carbohydrates. |
| نوع الوثيقة: |
text |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| Relation: |
Food Microbiology; https://dx.doi.org/10.3390/foods10123010 |
| DOI: |
10.3390/foods10123010 |
| الاتاحة: |
https://doi.org/10.3390/foods10123010 |
| Rights: |
https://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: |
edsbas.E4B9B292 |
| قاعدة البيانات: |
BASE |