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Article

Design and Characterization of a Novel Fermented Beverage from Lentil Grains

1
Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy
2
Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), 70126 Bari, Italy
*
Author to whom correspondence should be addressed.
Foods 2020, 9(7), 893; https://doi.org/10.3390/foods9070893
Received: 11 June 2020 / Revised: 2 July 2020 / Accepted: 2 July 2020 / Published: 7 July 2020
(This article belongs to the Special Issue Milk Alternatives and Non-Dairy Fermented Products)
The experimental activities carried out in this study aimed at designing a lentil-based beverage rich in soluble and digestible proteins. In order to extract soluble proteins, lentil grains were soaked in water overnight, blended, treated with proteolytic enzymes and fermented with Lactobacillus strains. Protein enzymatic hydrolysis, carried out with four commercial food grade enzyme preparations, showed that bromelin, at the enzyme to substrate ratio of 10%, was the best solution to produce this novel beverage. Even though the seven Lactobacillus strains were all able to ferment aqueous extract within 24 h, L. acidophilus ATCC 4356, L. fermentum DSM 20052 and L. paracasei subsp. paracasei DSM 20312 showed the highest growth rate and the lowest pH values. In fermented lentil-based beverages, the antinutritional factor phytic acid decreased up to 30%, similarly, the highest reduction in raffinose oligosaccharides content reached about 12% the initial concentration. It is worthy of note that the viable density of all strains remained higher than 7 log cfu/mL after 28 days of cold storage. The results here reported show for the first time the possibility to obtain a probiotic lentil-based beverage rich in soluble proteins, peptides and amino acids with low content in main antinutritional factors. View Full-Text
Keywords: plant-based milk substitutes; probiotic lactic acid bacteria; legume grain aqueous extracts; antinutritional factors; soluble proteins plant-based milk substitutes; probiotic lactic acid bacteria; legume grain aqueous extracts; antinutritional factors; soluble proteins
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MDPI and ACS Style

Verni, M.; Demarinis, C.; Rizzello, C.G.; Baruzzi, F. Design and Characterization of a Novel Fermented Beverage from Lentil Grains. Foods 2020, 9, 893. https://doi.org/10.3390/foods9070893

AMA Style

Verni M, Demarinis C, Rizzello CG, Baruzzi F. Design and Characterization of a Novel Fermented Beverage from Lentil Grains. Foods. 2020; 9(7):893. https://doi.org/10.3390/foods9070893

Chicago/Turabian Style

Verni, Michela, Chiara Demarinis, Carlo G. Rizzello, and Federico Baruzzi. 2020. "Design and Characterization of a Novel Fermented Beverage from Lentil Grains" Foods 9, no. 7: 893. https://doi.org/10.3390/foods9070893

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