Artículo
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill
Reale, Anna; Puppo, Maria Cecilia
; Boscaino, Floriana; Garzón, Antonela Guadalupe
; Drago, Silvina Rosa
; Marulo, Serena; Di Renzo, Tiziana
Fecha de publicación:
07/2024
Editorial:
MDPI
Revista:
Foods
ISSN:
2304-8158
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The aim of the present study was to develop a fermented pistachio beverage as a plantbased alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistency and prevent sedimentation. In addition, lactic acid bacteria fermentation was used to develop unique flavours and characteristics in the final product and to achieve microbiological stability for up to 30 days of storage a 4 ◦C. The formulated beverages were evaluated for chemical–physical characteristics (pH, organic acid production, and fructose, sucrose, and glucose content), nutritional profile (proximate composition, amino acid and GABA content), and volatile organic composition by HS-SPME-GC/MS analysis. The pistachio-based beverages were characterized by a good source of protein, fat, fiber, and minerals (mainly K and P). The colloidal mill contributed to creating a homogeneous texture and to making the nutrients readily available to the starter microorganisms, which reached concentrations above 108 ufc/mL in the final products. The beverages were characterized by pronounced acidity and some by the presence of acetoin and 2,3-butanedione, volatile components associated with a yogurt- or kefirlike aroma. This innovative approach provides an alternative to traditional milk-based beverages and highlights the role of LAB in the development of nutritious and attractive plant-based beverages.
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Articulos(CCT - SANTA FE)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Reale, Anna; Puppo, Maria Cecilia; Boscaino, Floriana; Garzón, Antonela Guadalupe; Drago, Silvina Rosa; et al.; Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill; MDPI; Foods; 13; 15; 7-2024; 1-16
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