Fermented Beverage Based on Lupines (<i>Lupinus luteus</i>) Using Water Kefir

Claudia Moreira Santa Catharina Weis; Luan Gabriel Techi Diniz; Gessica Suiany Andrade; Luciane Mendes Monteiro; Jane Manfron; Aline Frumi Camargo; Simone Kubeneck; Gabriel Henrique Klein; Larissa Capeletti Romani; Vitoria Dassoler Longo; Julia Pieper Nerling; Luciano Tormen; Catia Tavares Dos Passos Francisco; Helen Treichel; Larissa Canhadas Bertan

doi:10.37256/fse.5120243694

Authors

Claudia Moreira Santa Catharina Weis Graduate Program in Food Science and Technology, Federal University of Fronteira Sul, Laranjeiras do Sul, Parana, Brazil
Luan Gabriel Techi Diniz Graduate Program in Food Science and Technology, Federal University of Fronteira Sul, Laranjeiras do Sul, Parana, Brazil
Gessica Suiany Andrade Graduate Program in Food Science and Technology, Federal University of Fronteira Sul, Laranjeiras do Sul, Parana, Brazil
Luciane Mendes Monteiro Graduate Program in Pharmaceutical Sciences, State University of Ponta Grossa, Av. Carlos Cavalcanti, Uvaranas, 84030-900, Ponta Grossa, Parana, Brazil
Jane Manfron Graduate Program in Pharmaceutical Sciences, State University of Ponta Grossa, Av. Carlos Cavalcanti, Uvaranas, 84030-900, Ponta Grossa, Parana, Brazil
Aline Frumi Camargo Postgraduate Program in Environmental Science and Technology, Laboratory of Microbiology and Bioprocesses, Federal University of Fronteira Sul, 99700-000, Erechim, RS, Brazil
Simone Kubeneck ostgraduate Program in Environmental Science and Technology, Laboratory of Microbiology and Bioprocesses, Federal University of Fronteira Sul, 99700-000, Erechim, RS, Brazil
Gabriel Henrique Klein Postgraduate Program in Environmental Science and Technology, Laboratory of Microbiology and Bioprocesses, Federal University of Fronteira Sul, 99700-000, Erechim, RS, Brazil
Larissa Capeletti Romani Postgraduate Program in Environmental Science and Technology, Laboratory of Microbiology and Bioprocesses, Federal University of Fronteira Sul, 99700-000, Erechim, RS, Brazil
Vitoria Dassoler Longo Postgraduate Program in Environmental Science and Technology, Laboratory of Microbiology and Bioprocesses, Federal University of Fronteira Sul, 99700-000, Erechim, RS, Brazil
Julia Pieper Nerling Postgraduate Program in Environmental Science and Technology, Laboratory of Microbiology and Bioprocesses, Federal University of Fronteira Sul, 99700-000, Erechim, RS, Brazil
Luciano Tormen Graduate Program in Food Science and Technology, Federal University of Fronteira Sul, Laranjeiras do Sul, Parana, Brazil
Catia Tavares Dos Passos Francisco Graduate Program in Food Science and Technology, Federal University of Fronteira Sul, Laranjeiras do Sul, Parana, Brazil
Helen Treichel Graduate Program in Food Science and Technology, Federal University of Fronteira Sul, Laranjeiras do Sul, Parana, Brazil https://orcid.org/0000-0002-3810-3000
Larissa Canhadas Bertan Graduate Program in Food Science and Technology, Federal University of Fronteira Sul, Laranjeiras do Sul, Parana, Brazil

DOI:

https://doi.org/10.37256/fse.5120243694

Keywords:

vegan market, experimental design, product development, dietary restrictions

Abstract

This research aimed to elaborate and characterize a fermented lupine vegan drink from water kefir grains. Firstly, the standard protocols were carried out to extract and identify alkaloids in lupine. The second stage consisted of elaborating the water-soluble lupine vegetable extract (WLVE), and the effect of sucrose, inulin, and xanthan gum concentration on the extract was evaluated. The formulations were characterized for cell growth of kefir grains, beverage yield, soluble solids, and lactic acid. In the third step, the optimized drink (fermented and non-fermented) was characterized for moisture content, ash, total lipids, crude protein, and determination of total carbohydrates. The elaboration and characterization of a fermented vegan drink from water kefir grains using lupine was conducted. The optimized fermented drink was the formulation given by the central point. The lupine seed characterization revealed a high protein content, and the optimized beverage characterization showed a considerable carbohydrate content. The optimized drink has enzymatic activity with an emphasis on lipases. The drink's development as a new product using water-soluble lupine plant extract brought an exciting application for this legume and an additional food option for vegan consumers or consumers with dietary restrictions related to dairy products.

Fermented Beverage Based on Lupines (Lupinus luteus) Using Water Kefir

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