Professional paper
https://doi.org/10.31895/hcptbn.20.3-4.1
Developing the Formulation to Produce a Fermented Almond Drink by Using Different Starter Cultures, Hydrocolloids and Okara
Irena Barukčić Jurina
orcid.org/0000-0002-4322-2266
; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Pierottijeva 6, Zagreb, Croatia
*
Mia Đula
orcid.org/0009-0000-7513-3180
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia
Marko Obranović
; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Pierottijeva 6, Zagreb, Croatia
Tomislava Vukušić Pavičić
; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Pierottijeva 6, Zagreb, Croatia;
Edita Juraga
orcid.org/0000-0002-1177-8913
; Atera d.o.o, Ulica Ivane Brlić-Mažuranić 25, Varaždin, Croatia
Katarina Lisak Jakopović
; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Pierottijeva 6, Zagreb, Croatia
* Corresponding author.
Abstract
This study aimed to investigate the fermentation of almond-based drinks to develop a formulation for an innovative functional product. The almond drink was purchased at the market and fermented by two starter cultures (VEGE 033 LYO and VEGE 053 LYO, IFF Danisco, France). In the preliminary phase of the research, the addition of various hydrocolloids (xanthan gum, guar gum, psyllium, carob seed flour, inulin, starch, and pectin) at concentrations (w/v) 0.5 %, 1 %, and 1.5 % was tested to obtain formulations resulting in acceptable consistency and optimal fermentation time. To improve the experimental drinks' nutritional profile, 1 %, 1.5 %, and 3 % (w/v) addition of rice protein, hemp protein, and okara was also tested. As a result, two formulations containing guar gum and rice protein and the mixture starch/pectin with okara, respectively, were selected for further research, along with the respective control samples. Four fermented formulations were produced and cool stored at 4 °C for 21 days, during which dry matter, ash, acidity, syneresis, water holding capacity, sensory, and microbiological properties were analysed while they were also tested for consumer acceptance. The results showed that adding 1 % okara as a potential dietary fibre reduced syneresis in comparison to all other samples. The formulation with 1 % okara, 1.5 % starch, and pectin received the highest sensory scores and the best acceptance by consumers. Further research is needed to optimize shelf life and nutritional profile of the proposed formulations.
Keywords
almond drink; fermentation; vege starter cultures; hydrocolloids; okara
Hrčak ID:
344469
URI
Publication date:
31.12.2025.
Visits: 332 *