Effect of fermentation on physicochemical and rheological properties of plant based beverage
(2019) KLGM01 20191Food Technology and Nutrition (M.Sc.)
- Abstract
- The aim of this project was to investigate the effect of fermentation on physicochemical and rheological properties of a plant-based beverage. The starter cultures used for the inoculation of the plant-based beverage were LAB1, LAB2 as well as LAB3. Samples were taken from the inoculated mixtures as well as the control before and after fermentation to measure pH, moisture content, ash, lipid, colour as well as viscosity. The data obtained from the analysis was subjected to statistical analysis using the Sigma Plot software 14.0 and P<0.050 was used to determine if there was a significant difference or not. The Kruskal-Wallis nonparametric one-way analysis of variance on ranks was performed. The results obtained from the analysis showed... (More)
- The aim of this project was to investigate the effect of fermentation on physicochemical and rheological properties of a plant-based beverage. The starter cultures used for the inoculation of the plant-based beverage were LAB1, LAB2 as well as LAB3. Samples were taken from the inoculated mixtures as well as the control before and after fermentation to measure pH, moisture content, ash, lipid, colour as well as viscosity. The data obtained from the analysis was subjected to statistical analysis using the Sigma Plot software 14.0 and P<0.050 was used to determine if there was a significant difference or not. The Kruskal-Wallis nonparametric one-way analysis of variance on ranks was performed. The results obtained from the analysis showed that fermentation had significant effect on the physicochemical parameters, such as, protein content and lipids as it decreased the amount of them after 28 days of storage. However, no significant effect was observed on moisture and ash content. The pH of the beverages decreased significantly after fermentation (p=˂0.001) and remained stable through time. Regarding the rheological properties, the colour of the beverage changed after fermentation resulting in increased whiteness index, especially for FB13, and colour difference for both fermented beverages. Fermentation process resulted in significant increase in viscosity of the plant-based beverage (p=˂0.040). (Less)
- Popular Abstract
- Functional foods are regarded as foods that have additional functions by the addition of new or more of the existing ingredients designed to have physiological as well as reducing the risk of chronic diseases. The demand of functional foods is increasing, and the industry is experiencing fast growth. The aim of this study was to characterise the physicochemical and rheological properties of a fermented plant-based beverage from a pseudo cereal.
Pseudo cereals have been proved by many researchers to have outstanding amounts of essential amino acids; as a result they are perfect ingredients in the manufacture of functional foods. Pseudo cereals have advantages such as being gluten free, extreme ecological adaptability as well as reasonable... (More) - Functional foods are regarded as foods that have additional functions by the addition of new or more of the existing ingredients designed to have physiological as well as reducing the risk of chronic diseases. The demand of functional foods is increasing, and the industry is experiencing fast growth. The aim of this study was to characterise the physicochemical and rheological properties of a fermented plant-based beverage from a pseudo cereal.
Pseudo cereals have been proved by many researchers to have outstanding amounts of essential amino acids; as a result they are perfect ingredients in the manufacture of functional foods. Pseudo cereals have advantages such as being gluten free, extreme ecological adaptability as well as reasonable amounts of minerals and antioxidants. The characterisation of the fermented plant-based beverage is essential for food processing operations as well as for designing, modelling and optimisation of the large-scale processing plant. On the nutritional side, it is necessary to see if fermentation influences the major macromolecules of the fermented plant-based beverage by analysing them before and after fermentation.
The plant-based beverage was prepared and inoculated with different bacterial strains. Sampling and analysis were done at different times to determine pH, protein, moisture, ash, fat/lipids as well as rheological properties. All the analysis results were subjected to statistical analysis (Kruskal-Wallis nonparametric one-way analysis of variance).
The results showed that there was a significant difference in most parameters such as pH, protein, fat/lipid, colour as well as rheology. There was no significant change in ash and moisture content. This concluded that fermentation has an effect on the physicochemical and rheological properties of the plant-based beverage. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/8993014
- author
- Sithole, Jaison
- supervisor
- organization
- course
- KLGM01 20191
- year
- 2019
- type
- H2 - Master's Degree (Two Years)
- subject
- language
- English
- id
- 8993014
- date added to LUP
- 2019-09-12 14:32:21
- date last changed
- 2019-09-12 14:32:21
@misc{8993014,
abstract = {{The aim of this project was to investigate the effect of fermentation on physicochemical and rheological properties of a plant-based beverage. The starter cultures used for the inoculation of the plant-based beverage were LAB1, LAB2 as well as LAB3. Samples were taken from the inoculated mixtures as well as the control before and after fermentation to measure pH, moisture content, ash, lipid, colour as well as viscosity. The data obtained from the analysis was subjected to statistical analysis using the Sigma Plot software 14.0 and P<0.050 was used to determine if there was a significant difference or not. The Kruskal-Wallis nonparametric one-way analysis of variance on ranks was performed. The results obtained from the analysis showed that fermentation had significant effect on the physicochemical parameters, such as, protein content and lipids as it decreased the amount of them after 28 days of storage. However, no significant effect was observed on moisture and ash content. The pH of the beverages decreased significantly after fermentation (p=˂0.001) and remained stable through time. Regarding the rheological properties, the colour of the beverage changed after fermentation resulting in increased whiteness index, especially for FB13, and colour difference for both fermented beverages. Fermentation process resulted in significant increase in viscosity of the plant-based beverage (p=˂0.040).}},
author = {{Sithole, Jaison}},
language = {{eng}},
note = {{Student Paper}},
title = {{Effect of fermentation on physicochemical and rheological properties of plant based beverage}},
year = {{2019}},
}