THE EFFECT OF RUNNER BEAN FLOUR ON THE VIABILITY OF LACTOBACILLUS PLANTARUM AND ON THE QUALITY CHARACTERISTICS OF PLANT-BASED PROBIOTIC BEVERAGES

• Main Authors: Azar Sepahi, Elham Mahdian, Esmaeil Ataye Salehi, Ali Mohamadi Sani
• Format: Article
• Language: English
• Published: Odessa National Academy of Food Technologies 2020-09-01
• Series: Harčova Nauka ì Tehnologìâ
• Subjects: runner beans; vegetable milk; lactobacillus plantarum; probiotic beverage
• Online Access: https://journals.onaft.edu.ua/index.php/foodtech/article/view/1795
• ISSN: 2073-8684; 2409-7004

In this study, the effect of runner bean flour on the viability of probiotic bacteria and the quality characteristics of plant-based probiotic beverages has been investigated. The germinated and non-germinated seeds were roasted, ground, sifted, and added to beverages based on soya milk, almond milk, and coconut milk. Then the plant-based beverages were inoculated with Lactobacillus plantarum and examined for chemical, rheological, sensory properties and probiotic bacteria count. The results have shown that bean germination increased the acidity, TEAC percentage, pH, total phenolic content, and improved the sensory properties. The acidity and pH of the plant-based probiotic beverage samples containing germinated beans were higher than those of the plant-based probiotic beverage samples containing non-germinated beans. The highest viscosity was observed in the almond beverage sample containing germinated and non-germinated beans, and the second highest was that of soya milk containing germinated and non-germinated beans. The highest sugar content was observed in the almond milk sample containing germinated beans and in the coconut milk sample containing germinated beans. The lowest amount of sugar was in the soya milk and coconut milk samples containing non-germinated beans. The highest amount of TEAC and total tocopherol content were in the coconut milk sample containing germinated beans, and the lowest amount of TEAC was in the soya milk sample containing germinated and non-germinated beans. The largest quantity of probiotic bacteria was observed in the beverage based on almond milk and coconut milk, and the smallest quantity of probiotic bacteria was in the beverage based on soya milk during the storage period of 28 days. The highest grade for the sensory attributes (taste, smell, appearance, and overall acceptability) was received by the coconut milk beverage containing germinated beans, the second highest being that of the almond milk samples containing germinated beans, and the lowest grade for these attributes was given to the soya milk beverage sample containing germinated and non-germinated beans. These results have shown that plant-based probiotic beverages based on coconut milk and almond milk containing germinated beans can be popular with consumers