Abstract
Kvass based on traditional technology completely disappeared from polish market. It was replaced by drinks, prepared from malt concentrates, wrongly named kvass. The aim of this study was therefore to obtain traditional bread kvass (by fermentation), using the mash prepared from commercial wholemeal rye bread, produced by 5-phase dough fermentation method, and to determine the quality of this kvass in terms of consumer acceptance, chemical composition and antioxidant activity. It has been demonstrated that based on the traditional wholemeal rye bread, it is possible to produce good quality bread kvass, with similar organoleptic qualities to the commercial kvasses, which contain several added flavours and preservatives. Natural bread kvass can be consumed by consumers of all ages, since it contains only trace amounts of alcohol, and it has almost double the dietary fibre content and three times lower content of reducing sugars as compared to the commercial kvasses. Laboratory made kvasses by natural fermentation also showed an increase in antioxidant activity by 60%, when compared to commercial kvasses.
Highlights
Due to the growing nutritional awareness of consumers and growing interest in healthy organic and functional food, the producers are looking for new products targeted at this group of customers
In recent years it is produced from malt concentrate, since such technology enables the production on a large scale
It is possible to produce a good quality kvass based on wholemeal rye bread, baked by traditional, 5-phase method, similar in organoleptic qualities to commercial kvasses, where numerous flavours and preservatives are used
Summary
Due to the growing nutritional awareness of consumers and growing interest in healthy organic and functional food, the producers are looking for new products targeted at this group of customers. Kvass based on the traditional production technology, has almost completely disappeared from polish market, while there are drinks, totally inadequate named kvass to the actual contents of the bottle. They are based on malt concentrate, as well as numerous additives. The use of a concentrate for the production of kvass greatly facilitates this process, by providing its shelf stability, repeatability and production uniformity. In such kvass the caramel flavour with noticeable bitterness remains. The combined lactic - ethanol fermentation, during production of kvass, is more complicated, due to the development of two physiological groups of microorganisms: bacteria and yeast, remaining in a symbiotic coexistence, which favours the development of unique flavour and aroma of the product (Dziugan, 2006 b)
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