Abstract

Bor? is a traditional Romanian beverage obtained by naturally fermenting an aqueous suspension of wheat branand corn flour, used as flavoring enhancer in local gastronomy since ancient times, and more recently consumedas refreshing drink. To investigate the changes in sensory, physico-chemical, phenolic and aroma compositionresulted after two successive fermentations, bor? samples were subjected to standard, sensory, HPLC and GC/MSanalysis. Total phenolic compounds and ferulic acid, the most abundant phenolic compound, were positivelyinfluenced by natural starter addition, increase of fermentation temperature, and thermal treatment, whereas theeffect on less abundant phenolic acids was not univocal. The variables had the same effect on antioxidant activityand brown index. Volatiles (alcohols, carboxylic acids, esters), pungent-sour and goat milk-cheese odor notesincreased at higher fermentation temperature, whereas bran and yogurt odor notes decreased. The addition of anatural starter at 4 °C allowed balancing odor intensity and antioxidant activity.

Autore Pugliese

• Laddomada Barbara

Tutti gli autori

• A. Pasqualone; C. Summo; B. Laddomada; E. Mudura;T.E. Colde

Titolo volume/Rivista

Food chemistry

Anno di pubblicazione

2018

ISSN

0308-8146

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile