Determination of Nutritional Value, Antioxidant Activities, Microbiological and Sensory Properties of Almond, Soy and Oat Based Fermented Beverages

Abstract

The aim was to determine survival rates of probiotic bacterial cultures as a result of different storage periods of almond, soy and oat milk-based fermented beverages (FB) to determine their nutritional values and total antioxidant activities and to evaluate their sensory properties. Almond, soy and oat milk and one type of semi-skimmed cow's milk were used as control group. Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus (NCFM (R)), Bifidobacterium lactis(HN019 (TM)) were used. Incubated samples were stored at 4 +/- 1 degrees C for 21 days. High viability levels (>6 log cfu/ml) were maintained in all strains except for B. lactis throughout the storage period (p < 0.05). Fermented oat milk (FOM) had highest values in terms of carbohydrates, fermented cow milk (FCM) and fermented soy milk (FSM) had highest values in terms of protein and fat, and FCM and FOM had highest values in terms of energy (p < 0.05). FSM and FAM will be a good choice for vegans and vegetarians