A new approach in the production of a novel gluten-free probiotic beverage using broken white beans, broken rice, and whey | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 67, Issue 13, December 2024, Page 2119-2131 PDF (744.96 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2024.312689.10202 | ||||
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| Authors | ||||
Omaima Dewidar1; Walaa Saad Amin   2
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| 1Department of Crops Technology Research, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt | ||||
| 2Department of Food Science, Faculty of Agriculture, Cairo University, Giza, Egypt | ||||
| Abstract | ||||
| This study investigates the use of probiotic-rich beverages using cooked soaked broken white beans, broken rice, and whey by fermentation with a probiotic (Lactobacillus acidophilus and Bifidobacterium bifidum) starter culture. Four treatments of broken white beans were prepared (raw dry, soaked, cooked, and cooked soaked beans) for proposed drinks with different percentages of broken white beans milk, and whey. Three beverages without probiotic bacteria and nine probiotic beverages were prepared using other ingredients and commercial control. The physiochemical, microbiological, and sensory qualities of raw materials and proposed beverages were studied at zero time and after 15 days of storage. Then beverages with the highest sensory scores were evaluated chemically and physically. Results showed significant changes in the chemical composition of raw materials after different treatments. The levels of phytochemicals in raw broken beans (RBB) were significantly higher (P<0.05) than in other treatments. The loss in total phenols, flavonoids, tannins, phytic acid, and Dpph in cooked soaked broken beans was 52.82 %, 44.05%, 65.43%, 68.17, and 34.37%, respectively. The raw broken beans showed the greatest value of L* (Brightness). Similarly, cooked non-soaked broken beans had the greatest values of a٭ (+: red, -: green), and b٭ (+: yellow, -: blue). Soaked cooked broken beans showed the highest value of water absorption capacity (WAC) and the lowest value of oil absorption capacity (OAC). Results of the preliminary study of 12 treatments of beverage and compared with commercial control of fermented beverage, the samples containing 40% broken white bean milk and 30% whey with and without starter culture and commercial control (C, L1, C1, B1, and L+B1) scored higher in overall acceptability at zero time and after storage for 15 days at 5 °C. The microbiological results indicated that molds, yeast, and coliform were undetected in refrigerated samples of fermented white bean drinks. Making beverages was a profitable endeavor. The drinks have fairly acceptable storage quality. In conclusion, Overall, this study highlights the potential of the production of probiotic-enriched beverages by fermented cooked soaked broken white beans extract, broken rice, and whey to combine the established benefits of probiotics for gut health with the enjoyment of consuming non-dairy probiotic-rich beverages for suffer from lactose intolerance. | ||||
| Keywords | ||||
| Broken phaseolus vulgaris L; Broken rice; Functional properties; bifidobacteria; Drink | ||||
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