Výskumný ústav potravinársky

Ziarno, M. – Zaręba, D. – Henn, E. – Margas, E. – Nowak, M.
Properties of non-dairy gluten-free millet-based fermented beverages developed with yoghurt cultures


Małgorzata Ziarno, Department of Biotechnology, Microbiology and Food Evaluation, Division of Milk Biotechnology, Faculty of Food Sciences, Warsaw University of Life Sciences - Szkoła Główna Gospodarstwa Wiejskiego, Nowoursynowska Str. 159C, 02-776 Warsaw, Poland. E-mail: malgorzata_ziarno@sggw.pl

Received 14 May 2018; 1st revised 31 July 2018; 2nd revised 13 August 2018; accepted 21 August 2018; published online 4 December 2018

Súhrn: The aim of the study was to develop a recipe of fermented millet-based beverage with the selection of the allergen-free starter (such as milk proteins, lactose and gluten) and to determine fermentation conditions, followed with evaluation of the beverages (survivability of the starter microflora, pH, organoleptic evaluation) during 28 days of storage at 6 °C. Using a typical yoghurt starter for production, it was possible to obtain an attractive fermented millet-based beverage. It was necessary to use glucose addition to initiate the fermentation process. There was a need of using food additives to obtain a drinking fermented millet-based beverage with the appearance and consistency desired by the consumers. Two mixtures of pectin and native maize starch were selected as the best additives to improve texture. The final product contained living cells of the starter microorganisms at a level of ? 10⁶ CFU·g^-1 for a period of 28 days at 6 °C. The fermented millet-based beverage was positively evaluated by sensory evaluation by consumers, including vegetarians and people suffering from lactose intolerance.

Kľúčové slová: fermented millet beverages; yoghurt culture; lactose-free diet; gluten-free diet

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