Scientific journal
Journal of Food and Nutrition Research
Summary No. 2 / 2019
Ziarno, M. – Zaręba, D. – Maciejak, M. – Veber, A. L.
The impact of dairy starter cultures on selected qualitative properties of functional fermented beverage prepared from germinated white kidney beans
Journal of Food and Nutrition Research, 58, 2019, No. 2, s. 167-176
Małgorzata Ziarno, Department of Biotechnology, Microbiology and Food Evaluation, Division of Milk Biotechnology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159C, 02-776 Warsaw, Poland. E-mail: malgorzata_ziarno@sggw.pl
Received 4 October 2018; 1st revised 23 November 2018; accepted 26 November 2018; published online 6 April 2019
Summary: The fact that most probiotic beverages are milk-based naturally evokes the researchers to develop other than dairy products based on plant materials. Thus, the samples of beverages were produced from germinated seeds of white kidney bean “Piękny Jaś Karłowy” using two yoghurt starter cultures. The content of stachyose and raffinose in prepared products after the fermentation process was lower by about 31 % and 17 %, respectively, than that before the fermentation (2.73 mg·kg-1 and
Keywords: bean-based beverages; raffinose-series oligosaccharides; organoleptic properties; lactic acid bacteria; fermentation
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