Abstract：
:Borş 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, borș 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 °C allowed balancing odor intensity and antioxidant activity.
journal_name
Food Chemjournal_title
Food chemistryauthors
Pasqualone A,Summo C,Laddomada B,Mudura E,Coldea TEdoi
10.1016/j.foodchem.2018.05.095subject
Has Abstractpub_date
2018-11-01 00:00:00pages
242-252eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30907-5journal_volume
265pub_type
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