Quality changes of naturally fermented kvass during production stages
2014
Lidums, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kirse, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Commercially available beverages sold as kvass are kvass drinks and malt extract drinks, made by diluting grain extract concentrates with water and adding colourings, different flavours and artificial sweeteners. Kvass quality parameters are defined by the Regulation No 926/2010 Quality and classification requirements for kvass and kvass (malt) beverage of the Cabinet of Ministers of the Republic of Latvia Naturally fermented kvass is made from rye bread rusks without additional additives. The aim of this research was to assess the quality changes of naturally fermented kvass during production stages. Experiments were carried out at the Latvia University of Agriculture Department of Food Technology. Dry matter (refractometer, ISO 6496), active acidity (LVS EN ISO 10523:2012) and sensory properties (25 panellists; line scale ISO 4121:2003) were analysed in kvass samples during production stages. During fermentation stage of naturally fermented kvass, pH drops from 4.08 to 3.77 and in later production stages pH is between 3.82 and 3.88; pH levels do not exceed the index values of the Regulation of the Cabinet of Ministers. Relative dry matter content reduced from 5.96% to 4.94%. Sensory evaluation showed that the intensity of flavour, aroma and acidity was most pronounced in kvass sample C (total production time 156 h), however, colour was most pronounced in kvass sample A (total production time 36 h). Longer maturation process aids in the formation of more robust flavour as well as yeast and protein residue.
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