Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink
In recent years, green and healthy foods have attracted much attention. Plant-based foods have become an alternative to animal-derived foods. In this study, we used walnut and purple rice as the primary raw materials to produce a fermented plant drink. The process included boiling, mixing, grinding,...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/3/400 |
| _version_ | 1797318787716874240 |
|---|---|
| author | Hongyu Mu Tianyi Dai Si Huang Kuan Wu Mingming Wang Chunlei Tan Feng Zhang Jun Sheng Cunchao Zhao |
| author_facet | Hongyu Mu Tianyi Dai Si Huang Kuan Wu Mingming Wang Chunlei Tan Feng Zhang Jun Sheng Cunchao Zhao |
| author_sort | Hongyu Mu |
| collection | DOAJ |
| description | In recent years, green and healthy foods have attracted much attention. Plant-based foods have become an alternative to animal-derived foods. In this study, we used walnut and purple rice as the primary raw materials to produce a fermented plant drink. The process included boiling, mixing, grinding, inoculation, fermentation, and sterilization. We then analyzed the similarities and differences between the resulting walnut and purple rice fermented plant drink and an unfermented walnut and purple rice plant drink, as well as dairy-based yoghurt, in terms of physical chemistry, flavor, and sensory characteristics. We also examined the similarities and differences between the walnut and purple rice fermented plant drink and room-temperature yoghurt. The study results revealed that the walnut and purple rice fermented plant drink exhibited greater viscosity than the walnut and purple rice unfermented plant drink and room-temperature yoghurt. Additionally, the former displayed enhanced stability and recovery ability. Notably, distinguishable differences were observed between the three samples in terms of the presence of unknown volatiles and the umami signal, as indicated by electronic nose/tongue and GC-IMS analyses. The umami flavor of the walnut and purple rice fermented plant drink surpasses that of room-temperature yoghurt, while its taste is less salty than that of the walnut and purple rice plant drink. Despite possessing a weaker aroma than dairy-based yogurt, it is more potent than the walnut and purple rice plant drink. Additionally, its relative abundance of olefins, ketones, and alcohols enhances its unique flavor profile, surpassing both other options. Based on sensory analysis, it can be deduced that walnut and purple rice fermented plant drink has the highest overall acceptance rate. |
| first_indexed | 2024-03-08T03:57:29Z |
| format | Article |
| id | doaj.art-34eb0c09688b4258aae4c9372eeb166d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T03:57:29Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-34eb0c09688b4258aae4c9372eeb166d2024-02-09T15:12:03ZengMDPI AGFoods2304-81582024-01-0113340010.3390/foods13030400Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant DrinkHongyu Mu0Tianyi Dai1Si Huang2Kuan Wu3Mingming Wang4Chunlei Tan5Feng Zhang6Jun Sheng7Cunchao Zhao8College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaIn recent years, green and healthy foods have attracted much attention. Plant-based foods have become an alternative to animal-derived foods. In this study, we used walnut and purple rice as the primary raw materials to produce a fermented plant drink. The process included boiling, mixing, grinding, inoculation, fermentation, and sterilization. We then analyzed the similarities and differences between the resulting walnut and purple rice fermented plant drink and an unfermented walnut and purple rice plant drink, as well as dairy-based yoghurt, in terms of physical chemistry, flavor, and sensory characteristics. We also examined the similarities and differences between the walnut and purple rice fermented plant drink and room-temperature yoghurt. The study results revealed that the walnut and purple rice fermented plant drink exhibited greater viscosity than the walnut and purple rice unfermented plant drink and room-temperature yoghurt. Additionally, the former displayed enhanced stability and recovery ability. Notably, distinguishable differences were observed between the three samples in terms of the presence of unknown volatiles and the umami signal, as indicated by electronic nose/tongue and GC-IMS analyses. The umami flavor of the walnut and purple rice fermented plant drink surpasses that of room-temperature yoghurt, while its taste is less salty than that of the walnut and purple rice plant drink. Despite possessing a weaker aroma than dairy-based yogurt, it is more potent than the walnut and purple rice plant drink. Additionally, its relative abundance of olefins, ketones, and alcohols enhances its unique flavor profile, surpassing both other options. Based on sensory analysis, it can be deduced that walnut and purple rice fermented plant drink has the highest overall acceptance rate.https://www.mdpi.com/2304-8158/13/3/400walnut and purple rice fermented plant drinkroom-temperature yoghurtrheologyflavorsensory |
| spellingShingle | Hongyu Mu Tianyi Dai Si Huang Kuan Wu Mingming Wang Chunlei Tan Feng Zhang Jun Sheng Cunchao Zhao Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink Foods walnut and purple rice fermented plant drink room-temperature yoghurt rheology flavor sensory |
| title | Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink |
| title_full | Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink |
| title_fullStr | Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink |
| title_full_unstemmed | Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink |
| title_short | Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink |
| title_sort | physical and chemical properties flavor and organoleptic characteristics of a walnut and purple rice fermented plant drink |
| topic | walnut and purple rice fermented plant drink room-temperature yoghurt rheology flavor sensory |
| url | https://www.mdpi.com/2304-8158/13/3/400 |
| work_keys_str_mv | AT hongyumu physicalandchemicalpropertiesflavorandorganolepticcharacteristicsofawalnutandpurplericefermentedplantdrink AT tianyidai physicalandchemicalpropertiesflavorandorganolepticcharacteristicsofawalnutandpurplericefermentedplantdrink AT sihuang physicalandchemicalpropertiesflavorandorganolepticcharacteristicsofawalnutandpurplericefermentedplantdrink AT kuanwu physicalandchemicalpropertiesflavorandorganolepticcharacteristicsofawalnutandpurplericefermentedplantdrink AT mingmingwang physicalandchemicalpropertiesflavorandorganolepticcharacteristicsofawalnutandpurplericefermentedplantdrink AT chunleitan physicalandchemicalpropertiesflavorandorganolepticcharacteristicsofawalnutandpurplericefermentedplantdrink AT fengzhang physicalandchemicalpropertiesflavorandorganolepticcharacteristicsofawalnutandpurplericefermentedplantdrink AT junsheng physicalandchemicalpropertiesflavorandorganolepticcharacteristicsofawalnutandpurplericefermentedplantdrink AT cunchaozhao physicalandchemicalpropertiesflavorandorganolepticcharacteristicsofawalnutandpurplericefermentedplantdrink |