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Food Chem

Title:		"Effect of processing variables on the physico-chemical characteristics and aroma of bors, a traditional beverage derived from wheat bran"
Author(s):		Pasqualone A; Summo C; Laddomada B; Mudura E; Coldea TE;
Address:		"Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy. Electronic address: antonella.pasqualone@uniba.it. Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy. Institute of Sciences of Food Production (I.S.P.A.), C.N.R., via Monteroni, 73100 Lecce, Italy. Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania"
Journal Title:		Food Chem
Year:		2018
Volume:		20180522
Issue:
Page Number:		242 - 252
DOI:		10.1016/j.foodchem.2018.05.095
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Bors is a traditional Romanian beverage obtained by naturally fermenting an aqueous suspension of wheat bran and corn flour, used as flavoring enhancer in local gastronomy since ancient times, and more recently consumed as refreshing drink. To investigate the changes in sensory, physico-chemical, phenolic and aroma composition resulted after two successive fermentations, bors samples were subjected to standard, sensory, HPLC and GC/MS analysis. Total phenolic compounds and ferulic acid, the most abundant phenolic compound, were positively influenced by natural starter addition, increase of fermentation temperature, and thermal treatment, whereas the effect on less abundant phenolic acids was not univocal. The variables had the same effect on antioxidant activity and brown index. Volatiles (alcohols, carboxylic acids, esters), pungent-sour and goat milk-cheese odor notes increased at higher fermentation temperature, whereas bran and yogurt odor notes decreased. The addition of a natural starter at 4?ª+ degrees C allowed balancing odor intensity and antioxidant activity"
Keywords:		"Animals Beverages/*analysis *Chromatography, High Pressure Liquid Color Coumaric Acids/analysis Dietary Fiber/*analysis *Gas Chromatography-Mass Spectrometry Hydrogen-Ion Concentration Phenols/analysis Principal Component Analysis Smell Triticum/chemistry;"
Notes:		"MedlinePasqualone, Antonella Summo, Carmine Laddomada, Barbara Mudura, Elena Coldea, Teodora Emilia eng England 2018/06/10 Food Chem. 2018 Nov 1; 265:242-252. doi: 10.1016/j.foodchem.2018.05.095. Epub 2018 May 22"