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Optimizing the fermentation parameters in the Lactic Acid Fermentation of Legume-based Beverages- a statistically
Stefan W Ritter1, Quentin P Thiel2, Martina I Gastl3
1Institute of Brewing and Beverage Technology, Technical University Munich, 85354, Freising, Germany. stefan.ritter@tum.de.
Microbial Cell Factories
|September 19, 2024
Summary
Optimizing lactic acid fermentation of legume-based beverages using temperature control effectively reduces undesirable "beany" aromas and enhances pleasant flavors. Methionine addition shows promise for improving protein bioavailability without negatively impacting taste.
Area of Science:
- Food Science
- Fermentation Technology
- Sensory Science
Background:
- Consumer demand for healthier beverages drives innovation in plant-based drinks.
- Legume-derived beverages offer a protein-rich alternative but face challenges with off-flavors.
- Lactic acid fermentation is a promising strategy to improve the organoleptic properties of legume-based products.
Purpose of the Study:
- To investigate the impact of fermentation parameters on the sensory profile of lupine and faba bean beverages.
- To identify optimal conditions for reducing undesirable "beany" aroma compounds.
- To explore the role of methionine in enhancing legume protein utilization and beverage quality.
Main Methods:
- Statistical modeling to analyze the effects of temperature, inoculum concentration, and methionine on fermentation.
- Gas chromatography-mass spectrometry (GC-MS) for analyzing aroma compounds.
- Monitoring of microbial growth, acidification, and key aroma compound production over time.
Main Results:
- Temperature significantly influenced the reduction of aldehydes (e.g., hexanal) and the production of desirable aroma compounds (e.g., β-damascenone).
- Methionine addition had minimal impact on sulfur compounds, suggesting it can be used to enhance protein quality.
- Efficient reduction of aldehydes occurred within 6-7 hours, while optimal production of pleasant aromas required 24-48 hours of fermentation.
Conclusions:
- Temperature is the most critical parameter for controlling aroma and taste in fermented legume beverages.
- Methionine fortification is a viable strategy to improve protein bioavailability without adverse sensory effects.
- Controlled fermentation duration is essential for both eliminating off-flavors and developing desirable flavor profiles.
Keywords:
Beany aroma impressionDesign of experimentFaba beansLactic acid bacteriaLupinesProcess optimizationProtein-rich beverageRefreshing beverageMore Related Videos
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