Abstract
Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cereal- or pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverages differ in their chemical composition and nutritional value (content of proteins, lipids, and carbohydrates, glycemic index, etc.) due to the chemical diversity of the cereal and pseudocereal raw materials and the operations used for their production. Beverages made from cereals or pseudocereals are an excellent matrix for the growth of LAB, and the lactic acid fermentation not only produces desirable changes in the flavor of fermented beverages and the biological availability of nutrients but also contributes to the formation of functional compounds (e.g., B vitamins).
Highlights
Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk
Lactic acid fermentation may change the content of B vitamins in cereal- or pseudocereal-based beverages, but the changes are influenced by the lactic acid bacteria (LAB) strains capable of vitamin B biosynthesis, incubation conditions, and parameters used for the processing of plant-based materials into beverages
Nanson and Field [209] observed that the levels of available lysine, methionine, and tryptophan were dependent on the parameters of the lactic acid fermentation process when they studied the fermentation of corn flour
Summary
Milk obtained from other mammals is an indispensable part of the human diet. Lactase, an enzyme produced by our body, allows the absorption of nutrients from milk by catalyzing the hydrolysis of lactose, which is the predominant milk carbohydrate. Cow milk substitutes are gaining attention as people switch to a plant-based diet and as consumer awareness regarding food production, protein sources, has been on the rise [5,6,7,8]. Depending on the type of raw material and temperature used, the time of roasting varies This process allows improving the taste and aroma of the final product, but can reduce protein solubility and extraction efficiency [13]. In the case of some plant raw materials, enzymes are added at this stage, to activate the enzymatic hydrolysis of starch or other polysaccharides. Starch gelatinization increases the viscosity of plant ingredients before fermentation and prevents phase separation [51,52] At this stage, the above-mentioned enzymes may be added to induce hydrolysis [13,39]. The final chemical composition of plant-based beverages determines the fermentation capability of LAB
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