Abstract
Bread is one of the most discarded foods in the world. In this study, we aimed to create sustainable, carbonated, non-alcoholic drinks by using leftover bread. For that purpose, we used leftover bread (non-treated, and pre-treated with Aspergillus oryzae) from the Michelin 3-star Azurmendi restaurant. The drinks were obtained by fermentation, via three different microorganisms (Saccharomyces bayanus, kombucha symbiotic culture of bacteria and yeast “SCOBY”, and water kefir grains). We investigated (i) the optimal fermentation processes, (ii) the physicochemical properties of the obtained drinks, and (iii) consumer liking by a sensory study. The drink elaborated by S. bayanus was preferred by consumers in the liking test.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Gastronomy and Food Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
