Nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and dry kvass
2017
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 | Sabovics, M., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Naturally fermented rye bread kvass is a seasonal product with a pronounced rye bread flavour having the highest demand during hot summer days. However, non-pasteurised and non-filtered kvass has a very short shelf-life. There are numerous benefits of drying to extend kvass shelf-life, however it can have a significant influence on the product composition and quality. The aim of this research was to assess and compare nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and spray dried kvass. Naturally fermented non-pasteurised, non-filtered bread kvass was used to produce dry kvass at the University of Warmia and Mazury in Olsztyn, Poland. Maltodextrin was used in 25% quantity to kvass dry matter in order to aid the spray drying process. Nutritional value of liquid kvass (7% solids) and dry kvass (powder, 93% solids) was determined according to EU Regulation 1169/2011, B vitamins – according to AOAC 986.27 (B 1), AOAC 970.65 (B 2) and AOAC 961.14 (B 3). Content of sugars was determined using high performance liquid chromatography, whereas aroma volatiles were assessed using solid phase microextraction in combination with gas chromatography/mass spectrometry. Drying process had a significant influence on the content of B vitamins in kvass; the highest decrease was observed for niacin (vitamin B 3). The content of major sugars was lower in dry kvass based on the dilution by the addition of maltodextrin. Totally 26 different volatile compounds were detected in liquid and dry kvass, total values of peak areas were significantly lower in dry kvass (p is less than 0.05).
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