TY  - GEN
  - Jova, L.S., Oliveira, J.C., Sousa-Gallagher, M., Flores, H.D., Reyes, M.L., Rodriguez-Aguilera, R. and Aguilar, C.N.
  - 2008 September
  - Valnatura: a Europe-Latin America postgraduate research network in the VALorization of NATURAl resources
  - Design and evaluation of fermented non-alcoholic functional cereal base beverage
  - University of Minho (Portugal)
  - Pacos de Ferreira, Portugal
  - Published
  - 1
  - Research on developing new foods and beverages with enhanced health properties has been increased recently. These often called “functional foods” are a promising way to offer a production diversification for industries based on fermented alcoholic cereal beverages which potential market is limited for health and social connotation mostly related to alcohol consumption. Three non-alcoholic fermented cereal beverages were prepared; some from indigenous recipes, as part of this study. Prototypes were taken for fermentation (at ~42 °C and for up to 5h) and sensory analysis. Samples prepared with brown rice, 5% Lala yoghurt as inoculum and 1% of Megamix 40® showed a better performance for fermentation regarding to lactic acid production. Milk as ingredient boosts fermentation performance. However, Megamix 40® showed a better result. Total sugars increases during the first 3 hours of fermentation. Microbial growth kinetic curves fits well to a Weibull model. Samples prepared with brown rice has the wider deviation from an exponential first order behave and also the higher rate of growth of micro-organisms compare to samples prepared with white rice. Flavors such a sour and sweet, colour and viscosity were factors with influence on the general acceptance of the samples.
  - Teixeira, J.A.
  - 978-972-97810-5-6
  - 71
  - 78
DA  - 2008 September/NaN
ER  - 

@misc{V278501557,
   = {Jova, L.S., Oliveira, J.C., Sousa-Gallagher, M., Flores, H.D., Reyes, M.L., Rodriguez-Aguilera, R. and Aguilar, C.N.},
   = {2008 September},
   = {Valnatura: a Europe-Latin America postgraduate research network in the VALorization of NATURAl resources},
   = {Design and evaluation of fermented non-alcoholic functional cereal base beverage},
   = {{University of Minho (Portugal)}},
   = {Pacos de Ferreira, Portugal},
   = {Published},
   = {1},
   = {{Research on developing new foods and beverages with enhanced health properties has been increased recently. These often called “functional foods” are a promising way to offer a production diversification for industries based on fermented alcoholic cereal beverages which potential market is limited for health and social connotation mostly related to alcohol consumption. Three non-alcoholic fermented cereal beverages were prepared; some from indigenous recipes, as part of this study. Prototypes were taken for fermentation (at ~42 °C and for up to 5h) and sensory analysis. Samples prepared with brown rice, 5% Lala yoghurt as inoculum and 1% of Megamix 40® showed a better performance for fermentation regarding to lactic acid production. Milk as ingredient boosts fermentation performance. However, Megamix 40® showed a better result. Total sugars increases during the first 3 hours of fermentation. Microbial growth kinetic curves fits well to a Weibull model. Samples prepared with brown rice has the wider deviation from an exponential first order behave and also the higher rate of growth of micro-organisms compare to samples prepared with white rice. Flavors such a sour and sweet, colour and viscosity were factors with influence on the general acceptance of the samples.}},
   = {Teixeira,  J.A. },
   = {978-972-97810-5-6},
  pages = {71--78},
  source = {IRIS}
}