Abstract

Plant-based foods with desirable texture and nutritional value have attracted considerable interest from consumers. In order to meet the growing demand for more sustainable and health-focused products, new sources for plant-based products are needed. In this study, we aimed to develop an innovative plant-based dessert based on the underutilized crop chufa tubers (Cyperus esculentus). The chufa extract was fermented with plant-adapted lactic acid bacteria and formulated with the purpose of imitating the Danish summer dessert “cold butter-milk soup”. The effect of various bacterial fermentations and formulations on steady and oscillatory rheology, stability, dry matter, pH, and sugar profile of the product were studied and compared to a commercial cold buttermilk soup sample. A strain of Leuconostoc mesenteroides was found to create the most similar taste to a commercial sample. By adding lemon juice, sucrose, xanthan gum, and vanilla to the fermented chufa drink, the drink was found to mimic the pH, texture, acid profile, and stability of a commercial dairy-based sample, while containing a lower concentration of carbohydrates.

Highlights

  • Andrea Pulvirenti andIn recent years, plant-based foods have attracted considerable interest due to the consumers’ increasing awareness of health and animal welfare

  • This similar amount of oil was desired because fat component can increase the mouthfeel and likability of the fermented chufa drink to mimic that of the commercial sample [39,40,41]

  • Analysis of the sugar profile revealed that most of the sucrose in the chufa-based extract was utilized by the lactic acid bacteria during fermentation

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Summary

Introduction

Andrea Pulvirenti andIn recent years, plant-based foods have attracted considerable interest due to the consumers’ increasing awareness of health and animal welfare. Meat and dairy products are major contributors to climate change because the livestock sector accounts for 14.5% of all human-induced greenhouse gas emissions [4]. According to Poore and Nemecek [5], animal-based products provide only 37% of proteins and 18% of calories in our diets, but the sector uses around 83% of the world’s farmland and accounts for approximately 58% of food-related greenhouse gas emissions. Nuts, and legumes are examples of plant foods that are commonly used in plant-based protein products, plant-based dairy alternatives, or meat replacers [1,6]. By acquiring knowledge regarding less known, underutilized crops and examining their potential as ingredients in foods, further plant-based alternatives can be offered to consumers and facilitate the shift towards a more plant-based diet

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