96 research outputs found
Diurnal Variation in Nutrients and Chimpanzee Foraging Behavior
Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/96726/1/ajp22112.pd
Characterization of kefir-like beverages produced from vegetable juices
The aim of this work was to develop new non-dairy fermented beverages using vegetable juices as
fermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent backslopping
fermentations, carried out by water kefir microorganisms. Results indicated that lactic acid
bacteria and yeasts were capable of growing in the juices tested. Melon juice registered the highest
numbers of microorganisms. Almost all juices underwent a lactic fermentation. After fermentation, there
was observance of a decrease of the soluble solid content and an increase of the number of volatile
organic compounds. In particular, esters were present in high amounts after the fermentation, especially
in strawberry, onion and melon, whereas carrot and fennel registered a significant increase of terpenes.
The concentration of alcohols increased, while that of aldehydes decreased. Changes in colour attributes
were registered. Strawberry, onion and tomato juices retained a high antioxidant activity after
fermentation. The overall quality assessment indicated that carrot kefir-like beverage (KLB) was the
product mostly appreciated by the judges. These findings support the further development of vegetable
KLBs with additional benefits and functional properties
- …