Evaluation of yogurt-like beverages made of potato starch waste and grape must

In this paper potato starch waste and concentrated red grape were used for making vegetable yogurt-like beverages (VYLB). Lactobacillus plantarum was used for lactic acid fermentation. Two forms of potato starch waste were used: raw starch and enzyme-resistant dextrin prepared by heating the potato starch in the presence of hydrochloric (0.1% dry starch basis, dsb) and tartaric (0.1% dsb) acids at 130 °C for 3 h. Fermentation was carried out at 37 °C for 72 h. Microbial population, pH, titrable acidity, sugar metabolism, organic acid production, total phenolic content (TPC) and antioxidant activity were measured during the fermentation period. Viability of L. plantarum was determined during the storage time at 4 °C within 4 weeks. Results showed that L. plantarum was able to grow in grape must containing starch (GMS) and tartaric acid-modified dextrin (GMD). Better microbial growth, lower pH, greater amount of lactic acid and better microorganism viability during cold storage were observed in GMS and GMD, compared to control grape must (GM). Adding tartaric acid modified dextrin as a prebiotic promoted the growth of L. plantarum during fermentation and viability during cold storage compared to other treatments. In this research fermentation reduced total phenolic content (TPC) and similar results were observed for antioxidant capacity. It was shown that starch and tartaric acid modified dextrin have the potential to be used in the production of healthy beverages.