Despite being recognized as a risk factor for noncommunicable diseases(NCD),regular consumption of sugar-sweetened beverages(SSB)is promoted by the commercial interests of big business corporations and is not properly...Despite being recognized as a risk factor for noncommunicable diseases(NCD),regular consumption of sugar-sweetened beverages(SSB)is promoted by the commercial interests of big business corporations and is not properly regulated by governments.To meet the demand for a healthier alternative to SSB,this study aimed to develop a honey-based fermented beverage and to evaluate its consumer acceptance.The top-down selection of bacteria and yeasts,isolated from six commercial symbiotic cultures and characterized in a honey-based experimental solution,was followed by the bottom-up construction of a defined multi-species starter culture.Plant extracts and bottle conditioning were used in a pilot-scale production for the sensory analysis of consumer acceptance with a three-domain questionnaire.Of the thirty-three isolated microorganisms,eleven did not grow on the honey-based broth,whereas eight were excluded for their excessive acidification.Two bacteria and three yeasts were carefully chosen for the multi-species starter culture employed in the pilot-scale production,resulting in a carbonated beverage without residual carbohydrates,no detectable acetic acid,1.0±0.1 g/L of lactic acid,2.6±0.3 g/L of glycerol and 5.4±0.3 g/L of ethanol.Sensory beverage analysis by a hundred and twelve potential consumers revealed an eighty-six percent acceptance index.These results suggest that the developed beverage is well accepted,even having no sugar content and no chemical additives,being a promising alternative to hyper-caloric ultra-processed beverages.展开更多
基金the Coordination for the Improvement of Higher Education Personnel(CAPES,Brazil),grants 88882.181910/2018-01 and 88887.583803/2020-00.
文摘Despite being recognized as a risk factor for noncommunicable diseases(NCD),regular consumption of sugar-sweetened beverages(SSB)is promoted by the commercial interests of big business corporations and is not properly regulated by governments.To meet the demand for a healthier alternative to SSB,this study aimed to develop a honey-based fermented beverage and to evaluate its consumer acceptance.The top-down selection of bacteria and yeasts,isolated from six commercial symbiotic cultures and characterized in a honey-based experimental solution,was followed by the bottom-up construction of a defined multi-species starter culture.Plant extracts and bottle conditioning were used in a pilot-scale production for the sensory analysis of consumer acceptance with a three-domain questionnaire.Of the thirty-three isolated microorganisms,eleven did not grow on the honey-based broth,whereas eight were excluded for their excessive acidification.Two bacteria and three yeasts were carefully chosen for the multi-species starter culture employed in the pilot-scale production,resulting in a carbonated beverage without residual carbohydrates,no detectable acetic acid,1.0±0.1 g/L of lactic acid,2.6±0.3 g/L of glycerol and 5.4±0.3 g/L of ethanol.Sensory beverage analysis by a hundred and twelve potential consumers revealed an eighty-six percent acceptance index.These results suggest that the developed beverage is well accepted,even having no sugar content and no chemical additives,being a promising alternative to hyper-caloric ultra-processed beverages.
