Abstract
The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using Naematelia aurantialba as a strain for the preparation of fermented soybean beverages (FSB). Increases in Zeta potential, particle size, and viscosity make soy beverages more stable. We found that nutrient composition was increased by fermenting N. aurantialba, and the antioxidant activity of soybean beverages significantly increased after 5 days of fermentation. By reducing the content of beany substances such as hexanal and increasing the content of 1-octen-3-ol, the aroma of soybean beverages fermented by N. aurantialba changed from “beany, green, and fatty” to “mushroom and aromatic”. The resulting FSB had reduced bitterness but considerably increased sourness while maintaining the fresh and sweet taste of unfermented soybean beverages (UFSB). This study not only provides a theoretical basis for the market promotion of FSB but also provides a reference for basidiomycetes-fermented beverages.
Highlights
With the recent enhancement of nutritional, healthy, and green dietary ideas, plant protein drinks are gaining increasing attention, and their development remains of ongoing interest in the beverage industry [1]
The increased particle sizes of fermented soybean beverages (FSB) might be because fermentation produced N. aurantialba polysaccharide (NAPS) with molecular weights of up to 2924.6 kDa, or because some proteins produced by fermentation were denatured during sterilization [43]
We investigated the feasibility of fermented soybean beverages to enrich the diversity of plant-based products
Summary
With the recent enhancement of nutritional, healthy, and green dietary ideas, plant protein drinks are gaining increasing attention, and their development remains of ongoing interest in the beverage industry [1]. Commercialized beverages should be rich in nutrients and have a good flavor [3]. The beany flavor of soy beverages is the main factor limiting their acceptance by consumers [1,2,4]. The compounds causing this beany flavor are mainly decomposition products of soybean lipids catalyzed by lipoxygenases (LOX) and hydroperoxide lyases [5]. Two methods are used to reduce the beany flavor of soy beverages [6].
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