Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content

• Main Authors: Grazina Juodeikiene, Daiva Vidmantiene, Maija Tenkanen, Tomas Makaravicius, Elena Bartkiene, Loreta Basinskiene
• Format: Article
• Language: English
• Published: University of Zagreb 2016-01-01
• Series: Food Technology and Biotechnology
• Subjects: non-alcoholic beverage; extruded rye; lactic acid bacteria (LAB); xylanase; oligosaccharides
• Online Access: http://hrcak.srce.hr/file/228602
• ISSN: 1330-9862; 1334-2606

The aim of this study is to develop a new technology for making traditional Lithuanian non-alcoholic beverage kvass from fermented cereals by extending the spectrum of raw materials (extruded rye) and applying new biotechnological resources (xylanolytic enzymes and lactic acid bacteria (LAB)) to improve its functional properties. Arabinoxylans in extruded rye were very efficiently hydrolysed into oligosaccharides by xylanolytic complex Ceremix Plus MG. Using Ceremix Plus MG and LAB fermentation, the yield of arabinoxylooligosaccharides and xylooligosaccharides in beverage was increased to 300 and 1100 mg/L, respectively. Beverages fermented by LAB had lower pH values and ethanol volume fraction compared to the yeast-fermented beverage. The acceptability of the beverage fermented by Lactobacillus sakei was higher than of Pediococcus pentosaceus- or yeast-fermented beverages and similar to the acceptability of commercial kvass made from malt extract. The results showed that extruded rye, xylanolytic enzymes and LAB can be used for production of novel and safe high-value non-alcoholic beverages.