Scientific journal

58 2019

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:

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 0.43 mg·kg-1, respectively), but we did not find a significant reduction in verbascose. In each sample, the levels of riboflavin, niacin and pyridoxine were significantly lower (by approximately 88 %, 45 % and 76 %, respectively) after fermentation than before it. We did not observe any significant changes in the contents of thiamine and cyanocobalamin. A change in the water-holding capacity was noticed during the cold storage for 28 days, values being within the range of 49–57 %. The population of starter microorganisms met the criteria of the “minimum therapeutic” level immediately after the fermentation and during the 28-days storage period at 6 °C. The samples of beverages with a natural taste had low acceptability ratings, but the use of fruit flavours increased overall the acceptability by approximately 15 %.

Keywords: bean-based beverages; raffinose-series oligosaccharides; organoleptic properties; lactic acid bacteria; fermentation

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