| Title: | Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation |
| Author(s): | Sun T; Jiang H; Yang K; Li X; Wang S; Yao H; Wang R; Li S; Gu Y; Lei P; Xu H; Sun D; |
| Address: | "State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China. Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650032, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using Naematelia aurantialba as a strain for the preparation of fermented soybean beverages (FSB). Increases in Zeta potential, particle size, and viscosity make soy beverages more stable. We found that nutrient composition was increased by fermenting N. aurantialba, and the antioxidant activity of soybean beverages significantly increased after 5 days of fermentation. By reducing the content of beany substances such as hexanal and increasing the content of 1-octen-3-ol, the aroma of soybean beverages fermented by N. aurantialba changed from 'beany, green, and fatty' to 'mushroom and aromatic'. The resulting FSB had reduced bitterness but considerably increased sourness while maintaining the fresh and sweet taste of unfermented soybean beverages (UFSB). This study not only provides a theoretical basis for the market promotion of FSB but also provides a reference for basidiomycetes-fermented beverages" |
| Keywords: | Gc-ims Gc-ms hierarchical cluster analyses principal component sensory evaluation volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINESun, Tao Jiang, Hao Yang, Kai Li, Xingkai Wang, Shiyu Yao, Haoyu Wang, Rui Li, Sha Gu, Yian Lei, Peng Xu, Hong Sun, Dafeng eng 202110291042Z/National Students' platform for innovation and entrepreneurship training program/ 2021YFC2101703/National Key Research and Development Program of China/ ZK201905/State Key Laboratory Open Foundation/ BE2019390/the Key Research and Development Project of Jiangsu Province/ 31800101/the National Natural Science Foundation of China/ CX(21)3158/Jiangsu Agricultural Science and Technology Innovation Fund/ Switzerland 2022/02/16 Foods. 2022 Jan 20; 11(3):272. doi: 10.3390/foods11030272" |
