Enhancing the sensory and nutritional properties of bean-based and lentil-based beverages through fermentation and germination
Patrycja Cichońska, Eliza Kostyra, Anna Piotrowska, Iwona Ścibisz, Marek Roszko, Małgorzata Ziarno
Abstract
This study investigates the potential of using fermentation and germination can alter the nutritional and sensory properties of bean-based beverages (BBs) and lentil-based beverages (LBs). The research examines the impact on B vitamins, dietary fiber, glycemic index (GI), isoflavones, and volatile compounds. In addition, the influence of germination, fermentation, and the addition of raspberry–cranberry pulp on the sensory properties was investigated. Germination was found to increase the levels of specific B vitamins, isoflavones, and dietary fiber while decreasing the GI. The microorganisms involved in fermentation showed the ability to synthesize thiamine, riboflavin, and pyridoxine. However, the changes in volatile compounds due to fermentation had a negative impact on the sensory quality of the beverages. The study suggests that the sensory quality of BBs and LBs could be enhanced by incorporating raspberry–cranberry pulp. Although germination and fermentation improved the nutritional properties of the beverages, the study highlights the need for further research to enhance their sensory quality. • Beans and lentils are good raw materials for the production of new milk substitutes. • Germination increased the food content and thereby lowered the glycemic index. • Microorganisms in starter cultures showed the ability to produce B vitamins. • Aldehydes and alcohols dominated the volatile compounds in the beverages. • The addition of fruit pulp improved the sensory quality of legume-based beverages.