Emmer-Based Beverage Fortified with Fruit Juices

Dimitra Dimitrellou,Magdalini Hatzikamari,Evangelos Kokkinomagoulos,Argyro Bekatorou,Panagiotis Kandylis

doi:10.3390/app11073116

Dimitra Dimitrellou, Magdalini Hatzikamari + Show 3 more

Open Access

https://doi.org/10.3390/app11073116

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Abstract

Nowadays, there is a growing consumer demand for non-dairy functional foods due to several health issues related to milk and dairy consumption and increasing vegetarianism. Following that trend, in the present study emmer-based beverages were developed after flour gelatinization, fortification with fruit juices (blueberry, aronia, and grape) and fermentation with the potential probiotic strain Lactiplantibacillus plantarum 2035. The produced beverages were subjected to a 4-week storage at 4 °C. The addition of juices significantly affected the physicochemical characteristics of the beverages, while resulting in increased red color. Total phenolic content (22.3–31.9 mg gallic acid equivalents 100 g−1) and antioxidant activity (94–136 μmol Trolox equivalents 100 g−1) were significantly higher in the case of aronia juice followed by blueberry and grape juice. All beverages showed high values of apparent viscosity and water-holding capacity. Lactiplantibacillus plantarum 2035 retained high viable counts during storage especially in beverages with fruit juices (>108 cells g−1 up to 21st day) revealing a positive effect of the juices. The obtained results show that emmer-based beverages fortified with fruit juices (aronia, blueberry, and grape) have a great potential as carriers of probiotics, prebiotics and other functional compounds and may be served as an ideal alternative to dairy products.

Highlights

In AEB and blueberry juice (BEB) a slight reduction was observed, which may be attributed to the lower initial pH affecting the starter culture
The possibility of producing a novel non-dairy functional beverage using emmer flour, fruit juices and potential probiotic lactic acid bacteria is clearly demonstrated in the present study
Total phenolic content and antioxidant activity were significantly increased by the addition of juices

Summary

Introduction

The interest of consumers in the development of new functional or/and healthenhancing foods and their incorporation in a healthy diet is increasing and dairy products are leading in the field [1]. Milk protein allergies as well as high content of fat and cholesterol are considered health risks of dairy products intake [2,3]. Lactose intolerance may be overcome with the addition of starter cultures like kefir [4], the growing trend of vegetarianism makes the development of non-dairy functional foods a necessity. Non-dairy beverages are useful alternatives [5] and among them, cereal-based beverages have a huge potential since they offer substantial amounts of vitamins, minerals, proteins, carbohydrates, fiber, oligosaccharides, antioxidants and prebiotics [6]. There are numerous traditional cereal-based beverages available, especially in Asia and Africa, their industrialization is difficult, and studies are needed to evaluate several technological characteristics [3]

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