Volume: 1, 2022
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T004
DOI: https://doi.org/10.24326/ICDSUPL1.T004
Published online: 26 April 2022
ICDSUPL, 1, T004 (2022)
The antioxidant properties of fermented lentil-based beverages
Patrycja Cichońska1*, Małgorzata Ziarno1
1 Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-766, Warsaw, Poland
* Correspondence author: patrycja_cichonska@sggw.edu.pl
Abstract
On the food market, the popularity of plant products, which are an alternative to animal products, is growing year by year. Among the alternatives to milk, plant-based beverages are of great interest. One of the potential raw materials for the production of plant-based beverages is lentil. It is a valuable raw material that serves as a source of protein with a balanced amino acid composition and low fat content. It is also a valuable source of complex carbohydrates, soluble and insoluble fiber, vitamins, and minerals (including Na, Ca, Fe, P and Cu). Lentil proteins have similar properties to soy proteins in terms of functionality and organoleptic properties. With the growing number of consumers of plant-based dairy alternatives, the demand for plant-based fermented products is also increasing. The aim of the study was to determine the effect of fermentation and germination on the antioxidant properties of a lentil-based beverages. The research material were beverages made from brown lentils, obtained in laboratory conditions. The beverages were made from germinated and non-germinated lentils, and the obtained samples were fermented with 3 commercial starter cultures containing bacteria from the genera Lactobacillus, Streptococcus, and Bifidobacterium. Fermentation was carried out for 6 hours at 45°C. The antioxidant properties of the obtained beverages were assessed by the determination of total phenols by Folin-Ciocalteu method and the antioxidant activity by assessing the ability of the samples to scavenge DPPH radicals. Analyses were made for samples before fermentation, after fermentation and after 21 days of refrigerated storage (6°C). The obtained results were analyzed by ANOVA. The significance of the obtained differences was analyzed using Tukey’s test for p <0.05. Fermentation and germination significantly influenced the antioxidant properties of lentil-based beverages. The effect of fermentation was varied depending on the type of starter culture used. The process of germination and fermentation improves the antioxidant properties of lentil-based beverages.
How to cite
P. Cichońska, M. Ziarno, 2022. The antioxidant properties of fermented lentil-based beverages. In: 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL1/T004