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<p>Lentils represent a sustainable and nutrient-dense raw material for the development of fermented plant-based beverages. This study aimed to compare the functional, microbiological, and sensory properties of lentil-based milk alternatives prepared from whole lentils (WLD) and lentil flour (LFD), fermented with seven probiotic strains: <i>Lactobacillus acidophilus</i> 57&#xa0;S, <i>L. delbrueckii</i> subsp. <i>bulgaricus</i>, <i>Bifidobacterium bifidum</i>, <i>B. longum</i> B379M, <i>Bacillus coagulans</i> MTCC 5856, <i>Propionibacterium freudenreichii</i> subsp. <i>shermanii</i> KM-186, and <i>Streptococcus thermophilus</i> TA 40. The LFD samples contained less protein (3.01% vs 3.71%) and polyphenol (33.948 vs. 35.149&#xa0;mg GAE/100&#xa0;g), but more fat (0.20 vs. 0.31%) compared to WLD. Fermentation enhanced antioxidant activity: in LFD, <i>L. bulgaricus</i> and <i>L. acidophilus</i> increased DPPH scavenging activity to 59.44% and 56.44%, respectively, while <i>S. thermophilus</i> in WLD achieved 60.55%. Viscosity was also higher in LFD samples fermented with <i>L. bulgaricus</i> (5.08&#xa0;Pa·s) and <i>L. acidophilus</i> (4.10&#xa0;Pa·s), compared to WLD (3.30&#xa0;Pa·s with <i>L. bulgaricus</i>). Microbial viability remained above <InlineEquation ID="IEq1"> <EquationSource Format="TEX">\(\:1{0}^{7}\)</EquationSource> </InlineEquation> CFU/mL over 11 days at 4&#xa0;°C for most strains; <i>B. coagulans</i> showed growth even during storage. Sensory evaluation revealed preferred overall acceptability for LFD samples fermented with <i>B. bifidum</i>, <i>B. longum</i> and <i>P. shermanii</i> KM-186, while for fermented WLD samples the highest score for overall preference were for <i>B. bifidum</i>, <i>B. longum.</i> These results support lentil flour-based fermented beverages as promising alternatives to dairy products, offering enhanced nutritional, functional, and sensory characteristics.</p>

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Development of Fermented Beverages from Whole Lentils and Lentil Flour: A Comparative Study of Microbiological, Functional, and Sensory Profiles

  • 期刊论文

  • 发表日期：

    2025年11月19日

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  • Maksim S. Ivanov,
  • Daria A. Samsonova,
  • Valerii A. Shiriaev,
  • Kamil R. Bayazitov,
  • Robert K. Gelazov,
  • Mariia S. Ashikhmina,
  • Filipp V. Lavrentev,
  • Mariia А. Antsyperova,
  • Natalia V. Iakovchenko

摘要

Lentils represent a sustainable and nutrient-dense raw material for the development of fermented plant-based beverages. This study aimed to compare the functional, microbiological, and sensory properties of lentil-based milk alternatives prepared from whole lentils (WLD) and lentil flour (LFD), fermented with seven probiotic strains: Lactobacillus acidophilus 57 S, L. delbrueckii subsp. bulgaricus, Bifidobacterium bifidum, B. longum B379M, Bacillus coagulans MTCC 5856, Propionibacterium freudenreichii subsp. shermanii KM-186, and Streptococcus thermophilus TA 40. The LFD samples contained less protein (3.01% vs 3.71%) and polyphenol (33.948 vs. 35.149 mg GAE/100 g), but more fat (0.20 vs. 0.31%) compared to WLD. Fermentation enhanced antioxidant activity: in LFD, L. bulgaricus and L. acidophilus increased DPPH scavenging activity to 59.44% and 56.44%, respectively, while S. thermophilus in WLD achieved 60.55%. Viscosity was also higher in LFD samples fermented with L. bulgaricus (5.08 Pa·s) and L. acidophilus (4.10 Pa·s), compared to WLD (3.30 Pa·s with L. bulgaricus). Microbial viability remained above \(\:1{0}^{7}\) CFU/mL over 11 days at 4 °C for most strains; B. coagulans showed growth even during storage. Sensory evaluation revealed preferred overall acceptability for LFD samples fermented with B. bifidum, B. longum and P. shermanii KM-186, while for fermented WLD samples the highest score for overall preference were for B. bifidum, B. longum. These results support lentil flour-based fermented beverages as promising alternatives to dairy products, offering enhanced nutritional, functional, and sensory characteristics.