The effect of non-fermentable sweeteners on the metabolite profile and sensory properties of water kefirs
Paturemski, Dzmitry (2024-08-14)
The effect of non-fermentable sweeteners on the metabolite profile and sensory properties of water kefirs
Paturemski, Dzmitry
(14.08.2024)
Julkaisu on tekijänoikeussäännösten alainen. Teosta voi lukea ja tulostaa henkilökohtaista käyttöä varten. Käyttö kaupallisiin tarkoituksiin on kielletty.
avoin
Julkaisun pysyvä osoite on:
https://urn.fi/URN:NBN:fi-fe2024091673323
https://urn.fi/URN:NBN:fi-fe2024091673323
Tiivistelmä
Water kefir, a fermented beverage based on sugared water or juices, became popular for its potential health benefits. The health effect of probiotic products is closely related to the number of viable microorganisms. However, in products with fermentable sugars, viable microbiota can cause changes during storage due to prolonged fermentation. Common techniques ensuring product stability in the food industry may negatively affect microbial viability, which is undesirable for a probiotic product like water kefir. To limit fermentation and preserve viable microbiota in the beverage, non-fermentable sweeteners can replace part of the sucrose, thereby reducing metabolic rates. However, these sweeteners might alter the fermentation process and impact the final metabolite profile and sensory qualities of the final product.
This study aimed to develop water kefirs sweetened with non-fermentable sweeteners and compare their metabolite content and sensory characteristics with sucrose-based water kefir. The products were produced under monitored fermentation conditions, with metabolite and carbohydrate content analysed using gas chromatography with flame ionization detection (GC-FID) and headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS). Sensory attributes were assessed by a trained panel in descriptive sensory analysis.
Partial sucrose substitution resulted in similar organic acid and volatile compound content across different recipes. Significant differences were observed in perceived fizziness and sweet taste, linked to sucrose concentration and the concentration and relative sweetness of other sweeteners. Other taste, odour, and mouthfeel attributes, which could be associated with microbial metabolites, mostly did not show significant differences. This study suggests that using non-sucrose sweeteners in water kefir production is feasible from the perspective of its sensory qualities. Future research could explore carbon dioxide content and consumer preferences for different water kefir recipes.
This study aimed to develop water kefirs sweetened with non-fermentable sweeteners and compare their metabolite content and sensory characteristics with sucrose-based water kefir. The products were produced under monitored fermentation conditions, with metabolite and carbohydrate content analysed using gas chromatography with flame ionization detection (GC-FID) and headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS). Sensory attributes were assessed by a trained panel in descriptive sensory analysis.
Partial sucrose substitution resulted in similar organic acid and volatile compound content across different recipes. Significant differences were observed in perceived fizziness and sweet taste, linked to sucrose concentration and the concentration and relative sweetness of other sweeteners. Other taste, odour, and mouthfeel attributes, which could be associated with microbial metabolites, mostly did not show significant differences. This study suggests that using non-sucrose sweeteners in water kefir production is feasible from the perspective of its sensory qualities. Future research could explore carbon dioxide content and consumer preferences for different water kefir recipes.