Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation
Barley (<i>Hordeum vulgare</i> L.) is one of the first cereals that humans began to cultivate. This study aimed to investigate the possibility of enriching fermented dairy products, using fermented milk as an example, with young barley leaves powder (YBLP) preparation including different...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-08-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/8/731 |
| _version_ | 1797584855488266240 |
|---|---|
| author | Mariola Kozłowska Małgorzata Ziarno Dorota Zaręba Iwona Ścibisz |
| author_facet | Mariola Kozłowska Małgorzata Ziarno Dorota Zaręba Iwona Ścibisz |
| author_sort | Mariola Kozłowska |
| collection | DOAJ |
| description | Barley (<i>Hordeum vulgare</i> L.) is one of the first cereals that humans began to cultivate. This study aimed to investigate the possibility of enriching fermented dairy products, using fermented milk as an example, with young barley leaves powder (YBLP) preparation including different starter cultures of lactic acid bacteria (LAB). The addition of YBLP did not affect the maximum rate of acidification and the time at which the maximum acidification rate was achieved. However, it did impact the time required to reach the desired pH level (4.6) for specific starter cultures. Over a 28-day storage period, gradual acidification of the fermented milk was observed. The addition of YBLP has a limited effect on the pH of the fermented milk, with the pH value primarily dependent on the type of starter culture and storage time. The addition of YBLP may have a positive effect on the survival of bacterial cells during the storage of the fermented milk; however, a gradual decrease in the number of LAB cells was observed during refrigerated storage. Furthermore, the addition of YBLP had a significant effect on the hardness, adhesion, and water-holding capacity of some fermented milk immediately after fermentation, depending on the specific starter culture used. |
| first_indexed | 2024-03-10T23:57:37Z |
| format | Article |
| id | doaj.art-bbbb0d16908f4371be42348a36808bbf |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T23:57:37Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-bbbb0d16908f4371be42348a36808bbf2023-11-19T01:01:44ZengMDPI AGFermentation2311-56372023-08-019873110.3390/fermentation9080731Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder PreparationMariola Kozłowska0Małgorzata Ziarno1Dorota Zaręba2Iwona Ścibisz3Department of Chemistry, Institute of Food Science, Warsaw University of Life Sciences—SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences—SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, PolandProfessor E. Pijanowski Catering School Complex in Warsaw, 04-110 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences—SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, PolandBarley (<i>Hordeum vulgare</i> L.) is one of the first cereals that humans began to cultivate. This study aimed to investigate the possibility of enriching fermented dairy products, using fermented milk as an example, with young barley leaves powder (YBLP) preparation including different starter cultures of lactic acid bacteria (LAB). The addition of YBLP did not affect the maximum rate of acidification and the time at which the maximum acidification rate was achieved. However, it did impact the time required to reach the desired pH level (4.6) for specific starter cultures. Over a 28-day storage period, gradual acidification of the fermented milk was observed. The addition of YBLP has a limited effect on the pH of the fermented milk, with the pH value primarily dependent on the type of starter culture and storage time. The addition of YBLP may have a positive effect on the survival of bacterial cells during the storage of the fermented milk; however, a gradual decrease in the number of LAB cells was observed during refrigerated storage. Furthermore, the addition of YBLP had a significant effect on the hardness, adhesion, and water-holding capacity of some fermented milk immediately after fermentation, depending on the specific starter culture used.https://www.mdpi.com/2311-5637/9/8/731lactic acid bacteriafermented milkbarley leavescold storageacidification kinetics |
| spellingShingle | Mariola Kozłowska Małgorzata Ziarno Dorota Zaręba Iwona Ścibisz Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation Fermentation lactic acid bacteria fermented milk barley leaves cold storage acidification kinetics |
| title | Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation |
| title_full | Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation |
| title_fullStr | Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation |
| title_full_unstemmed | Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation |
| title_short | Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation |
| title_sort | exploring the possibility of enriching fermented milks with young barley leaves powder preparation |
| topic | lactic acid bacteria fermented milk barley leaves cold storage acidification kinetics |
| url | https://www.mdpi.com/2311-5637/9/8/731 |
| work_keys_str_mv | AT mariolakozłowska exploringthepossibilityofenrichingfermentedmilkswithyoungbarleyleavespowderpreparation AT małgorzataziarno exploringthepossibilityofenrichingfermentedmilkswithyoungbarleyleavespowderpreparation AT dorotazareba exploringthepossibilityofenrichingfermentedmilkswithyoungbarleyleavespowderpreparation AT iwonascibisz exploringthepossibilityofenrichingfermentedmilkswithyoungbarleyleavespowderpreparation |