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34
HEALTH BENEFITS OF KVASS MANUFACTURED FROM RYE WHOLEMEAL BREAD
Halina Gambuś*1, Barbara Mickowska2, Henryk Bartoń3, Grażyna Augustyn1, Gabriela Zięć1, Dorota Litwinek1, Katarzyna Szary-
Sworst1, Wiktor Berski1
Address(es): Professor Halina Gambuś, PhD.
1University of Agriculture in Krakow, Faculty of Food Technology, Department of Carbohydrate Technology, Balicka Street 122, 30-149 Krakow. Tel: + 48 12 662 47
47.
2University of Agriculture in Krakow, Faculty of Food Technology, Malopolska Centre of Food Monitoring, Balicka 122, 30-149 Krakow.
3Medical College, Jagiellonian University, Faculty of Pharmacy, Department of Bromatology, Medical Street 9, 30-699 Krakow.
*Corresponding author:rrhgambu@cyf-kr.edu.pl
ABSTRACT
Keywords: Bread kvass, consumer acceptance, antioxidant activity, chemical composition
INTRODUCTION
Due to the growing nutritional awareness of consumers and
growing interest in healthy organic and functional food, the
producers are looking for new products targeted at this group of
customers.
Kvass made from natural unmodified products, according to the
traditional technology with implementation of modern
biotechnological methods, is the product that meets the listed
above requirements of food groups (Dziugan, 2006 a).
Currently, kvass based on the traditional production technology,
has almost completely disappeared from polish market, while
there are drinks, totally inadequate named kvass to the actual
contents of the bottle. They are based on malt concentrate, as
well as numerous additives. In addition, they contain an
exceptional amount of preservatives. These concentrates are
obtained by concentration of the wort, made from malted rye and
barley and flour, up to 70%. The use of a concentrate for the
production of kvass greatly facilitates this process, by providing
its shelf stability, repeatability and production uniformity. But in
such kvass the caramel flavour with noticeable bitterness
remains. The quality of such drink, wrongly called kvass,
completely disqualifies this product (Dziugan, 2008).
Traditional production of kvass is based on the use of crackers
made from wholemeal bread as raw material, as well as such
additives as: raisins, lemons, cranberries, essential oils, etc .
(Dziugan, 2008).
The fermentation process is the most important step in the
production of kvass, where the characteristic features of a
beverage associated with the development of micro-organisms
are shaped. Microbial conversion of sugar to lactic acid is done
by lactic acid bacteria. The combined lactic - ethanol
fermentation, during production of kvass, is however more
complicated, due to the development of two physiological
groups of microorganisms: bacteria and yeast, remaining in a
symbiotic coexistence, which favours the development of unique
flavour and aroma of the product (Dziugan, 2006 b).
The production of true kvass from rye bread mash, can be started
in breweries, wineries and bottling carbonated water and drinks
enterprises, but an argument against adoption of such production
is an occurrence of a lactic - ethanol fermentation. Lactic acid
bacteria and baker's yeast are an obvious threat to the basic
microbiological production of this type of enterprises. Therefore,
no brewery and no beverage producing company decided to take
a risk of traditional kvass production. Keeping this fact in mind,
its production can be run in small, local businesses such as
bakeries (Dziugan, 2008).
Kvass should be honey - brown colour and sometimes
precipitate, composed of yeast, is formed at the bottom. There is
no need to filter kvass, because the yeast gives it a distinctive
taste, and sediment disappears after shaking the liquid. Kvass
foams, because it is naturally carbonated. The aroma of kvass is
close to that of bread. The taste is sweet – bitter, and it is, more
or less seasoned, determined by the time and temperature of
fermentation. Kvass is the best tasting when chilled (Dziugan,
2006 a, b; Czerwińska, 2008).
Kvass is a soft drink, providing only low energy approximately
32 kcal / 100 g (i.e. approx. 240-320 kcal / l). It is a rich source
of B vitamins, including thiamine (B1), niacin (PP), riboflavin
(B2) and pyridoxine (B6). There is also a lot of folate, because
yeasts - e.g. Saccharomyces cerevisiae, Candida milleri,
Torulaspora delbrueckii are able to produce it. This drink has a
positive effect on metabolism, and at the same time eliminates
flatulence, hyperacidity and other digestive disorders
(Czerwińska, 2008).
As a product of lactic - alcohol fermentation it does not require a
pasteurization, and contains mainly lactic acid bacteria, i.e.
useful microflora of the human body. Moreover, kvass contains
natural organic acids, sugars and amino acids, which play an
important role from the nutritional and physiological point of
view. The primary metabolite of lactic acid bacteria, lactic acid,
not only increase the bioavailability of calcium and other
minerals, but also possesses an antioxidant properties. Products
of yeast cells autolysis can enrich kvass environment with a
Kvass based on traditional technology completely disappeared from polish market. It was replaced by drinks, prepared from malt
concentrates, wrongly named kvass. The aim of this study was therefore to obtain traditional bread kvass (by fermentation), using the
mash prepared from commercial wholemeal rye bread, produced by 5-phase dough fermentation method, and to determine the quality of
this kvass in terms of consumer acceptance, chemical composition and antioxidant activity. It has been demonstrated that based on the
traditional wholemeal rye bread, it is possible to produce good quality bread kvass, with similar organoleptic qualities to the commercial
kvasses, which contain several added flavours and preservatives. Natural bread kvass can be consumed by consumers of all ages, since it
contains only trace amounts of alcohol, and it has almost double the dietary fibre content and three times lower content of reducing
sugars as compared to the commercial kvasses. Laboratory made kvasses by natural fermentation also showed an increase in antioxidant
activity by 60%, when compared to commercial kvasses.
ARTICLE INFO
Received 20. 11. 2014
Revised 1. 12. 2014
Accepted 2. 12. 2014
Published 2. 2. 2015
Regular article
doi: 10.15414/jmbfs.2015.4.special3.34-39
J Microbiol Biotech Food Sci / Gambuś et al. 2015 : 4 (special issue 3) 34-39
35
number of valuable components, e.g. superoxide dismutase, able
to "scavenge" excess of superoxide radicals (Dziugan, 2008).
Kvass as the beverage can be considered a probiotic, but it
should be prepared by natural fermentation (not from
concentrate) and with no further thermal stabilization
(Kraszewska and Wzorek, 2006).
A perfect alternative for people with allergies to milk protein,
who are forced to eliminate dairy products from diet, could be a
grain products fermented with the participation of lactic acid
bacteria. Such products are undoubtedly kvass and similar kind
of drinks, like malt beverage (Kraszewska and Wzorek, 2006).
The aim of this work was to produce kvass from mash obtained
from commercial wholemeal rye bread, (manufactured by the
traditional method), and to evaluate its quality in terms of
consumer acceptance and chemical composition, including
health promoting ingredients.
MATERIAL AND METHODS
For the production of kvass were used: “Lithuanian” wholemeal
rye bread made in Krakow artisanal bakery according to
traditional method, tap water, commercial pressed yeast, white
sugar, raisins and barley malt (Department of Fermentation
Technology and Technical Microbiology, University of
Agriculture in Kraków), caramel (Wielkopolskie
Przedsiębiorstwo Przemysłu Ziemniaczanego in Lubon) and
citric acid.
The commercial bread kvasses included in the research material
were as follows:
Traditional taste (EKO – NATURA). Ingredients:
treated water, extract of rye bread, sugar, yeast.
Pasteurized.
Lithuanian Gubernija. Ingredients: rye bread
rusks/biscuits (2.2%), water, sugar, citric acid, CO2.
Pasteurized, no preservatives.
Kvass – ILGUCIEMA. Ingredients: water, sugar, rye
- barley malt extract, acidity regulator, antioxidants:
lactic acid, citric acid, CO2, yeast, ascorbic acid.
Pasteurized.
Vilnius - Gerima Ingredients: rusk bread (2.5%), rye
and barley malt, water, sugar, CO2, lactic acid
(acidity regulator). Pasteurized, no preservatives.
Bogatyński. Ingredients: water, barley malt extract,
natural flavour, natural wholemeal bread, sugar,
cumin oil, natural colorant (caramel), acidity
regulator (citric acid), CO2. Preserved with sodium
benzoate.
Methods
Kvass was prepared according to the formula presented in the
publication "The story of bread" by Piotr Kowalski, (Kowalski,
2007). Ingredients: 1 kg of dried wholemeal bread (rye,
Lithuanian), 10 litres of tap water, 40 g yeast, 200 g sugar, 100 g
raisins.
Method of preparation
1 kg of bread (cut into small cubes and dried in air) was
quenched with 3000 ml water at a temperature of approximately
80°C was left for 30 minutes and occasionally stirred. After 30
minutes a further portion of water was added (3000 ml) at a
temperature of about 70°C. Then, extraction was carried out for
1.5 hours with stirring at short intervals. The next step was a
filtration of whole mash through cheesecloth, and adding a
further portion of water (3000 ml) at a temperature of about
70°C. To the mash prepared in such way, 200 g of sugar
dissolved in 1000 ml of water, 40 g of yeast and 50 g raisins
were added, and whole liquid was placed for 24 hours at 28°C
for fermentation. After this time, kvass was separated from the
sediment through a sieve lined with cotton gauze and the
remaining 50 g of raisins was added. The whole amount of
beverage was sweetened (about 100 g sugar for approximately 6
litres of kvass). Ready kvass was poured into a glass jars (1000
ml capacity), tightly capped and stored at refrigerator
(approximately 8°C) for a period of two weeks.
After storage kvass contained in all jars was subjected to
centrifugation in a laboratory centrifuge MPW type 350 (1250 x
g). To refine kvass, a laboratory made barley malt wort
(Dziugan, 2008) was prepared. In order to obtain kvass with
different flavours the following attempts of its refinement were
performed (Table 1).
Table 1 Attempts of kvass refinement
Sample
Amount of mash
[ml]
Addition
Sugar
[g]
Citric acid
[g]
Malt wort
[ml]
Caramel
[ml]
0
500
10
0
0
0
1
500
10
0,2
0
0
2
500
10
0
50
10
3
500
10
0,2
50
10
4
500
10
0
100
5
5
500
10
0,2
100
5
6
500
10
0,5
100
10
Prepared in this manner, a six different samples of kvass were
subjected to consumer evaluation test. After 7 days from
refinement, kvass samples (No. 2 - 6) were subjected to
organoleptic assessment in 5-point scale (Table 2). Also all
commercial kvasses were evaluated. The following features were
evaluated: colour, clarity, taste and intensity of sweet taste. The
evaluation was carried out by 15-person panel of proven sensory
sensitivity.
An attempts of kvass refinement after consumer evaluation
Two top rated samples of kvass after the first refinement, i.e. No.
6 and 2, were subjected to further modification, taking into
account consumers remarks. In this step, the number of samples
was reduced from six to two, and they were refined in the
following manner:
Modified sample No. 6 - 500 ml mash, 100 ml of malt wort, 10
ml of caramel, 7 g of sugar, 0.5 g of citric acid.
Modified sample No. 2 - 500 ml mash, 50 ml of malt wort, 5 ml
caramel, 7 g sugar.
Sample No. 1 was also modified (without the malt wort), adding
a caramel and the increased amount of citric acid:
Modified sample No. 1 -500 ml mash, 2 ml of caramel, 10 g of
sugar, 0.7 g of citric acid.
Analytical methods
Chemical analysis of manufactured and commercial kvasses:
determination of acidity (PN - A - 74108, 1996); alcohol content
(PN - 90 A - 75101/09, 1990); total protein by Kjeldahl method–
(950.36, AOAC 2006); reducing sugars by Luff-Schoorl (PN-
A-74108, 1996); total dietary fibre (991.43, AOAC 2006);
minerals with antioxidant properties (Copper and Zinc) - by
flame atomic absorption spectrometry AAS (spectrometer Perkin
Elmer ZL,USA).
The antioxidant activity was determined by FRAP method
according to Benzie et al. (1996) including a modification by
J Microbiol Biotech Food Sci / Gambuś et al. 2015 : 4 (special issue 3) 34-39
36
Bartoń et al. (2005), using a Multi-Mode Microplate Reader
Synergy 2 Biotek Company (Biotek, USA).
Measurements for each sample were performed in triplicate, and
as a result the average of three measurements ± standard
deviation (SD) was presented.
RESULTS AND DISCUSSION
As was shown in the literature review, kvass is an excellent
representative of a functional drinks group. However, in recent
years it is produced from malt concentrate, since such
technology enables the production on a large scale. Currently
kvass based on traditional technology has completely
disappeared from polish market (Dziugan, 2008).
In this work, the attempts to obtain the kvass by traditional
method are presented. The basic raw material was air-dried rye
bread, derived from artisanal bakery, manufactured by the
classic 5-phase method. The use of commercial bread allowed to
eliminate phase of wholemeal rye bread baking, which greatly
simplified the production process, and can act as an
encouragement for the production of such a beverage at home.
In a first sample, noted in this work as No. 0, kvass was
produced exclusively from bread and sugar (sucrose) extract.
The resulting drink was characterized by too little acidity
(organoleptically assessed), unsatisfactory colour (too bright)
and low clarity. Its appearance and taste significantly differ from
the commercial kvasses, although it was the most natural
product.
Therefore, in the second sample, acidity of beverage was
increased by adding a citric acid. This sample was labelled as
number 1.
Trying to improve colour and taste of kvass (make them similar
to commercial kvasses) wort was prepared from barley malt,
which was added to another sample (No. 2), as well as an
addition of caramel was introduced, as proposed by Dziugan
(2008). The resulting kvass was characterized by a much better
flavour and colour, as compared to the sample No. 1, but as
previously too little acidic. So, to the next sample a more citric
acid was added, and it was marked as No. 3.
In two subsequent samples, numbered as 4 and 5, pursuing to an
even greater refinement of kvass, an amount of malt wort was
increased two times, and the content of caramel was reduced two
times. Sample No. 5 was different from the sample No. 4 only by
the addition of citric acid.
In the last sample, indicated as No. 6, an increased content of the
wort (as in samples No 4 and 5), but the initial amount of
caramel (10 ml) was applied, as in sample No. 2 and 3, and
increased more than two times the addition of citric acid.
Kvass samples 2 - 6 and commercial kvasses were subjected to
an organoleptic evaluation, and the following indicators were
evaluated: taste, colour, clarity and intensity of sweet taste. The
results of this evaluation are provided in Table 3.
Among the own produced kvasses, the most points for all
evaluated indicators, mainly for flavour, collected kvass No. 6,
yielding 4 points from a 5 possible. Among the commercial
kvasses the highest consumer acceptance was granted to kvass
"Kwass - Ilguciema", earning 4.2 points out of 5 possible. This
kvass was produced from rye-barley malt extract with addition
of antioxidants (citric and lactic acids), and with the addition of
CO2, it was also pasteurized. Addition of CO2 indicates, that
during its production there was no natural fermentation, as it
took place during laboratory scale production.
Table 3 The results of organoleptic assessment of commercial and own produced kvasses
Own produced kvasses
(No.)
Total score
Taste
(0.3 i.f*)
Colour
(0.2 i.f.)
Clarity
(0.2 i.f.)
Intensity of sweet taste
(0.3 i.f.)
2
0.8
0.7
0.7
0.7
2.9
3
0.7
0.6
0.7
1.0
3.0
4
0.7
0.6
0.6
0.7
2.6
5
0.4
0.5
0.6
0.7
2.2
6
1.2
0.8
0.9
1.1
4.0
Commercial kvasses
Eko - Natura
0.9
0.4
0.6
0.7
2.6
Litewski Gubernija
0.9
0.7
0.8
1.0
3.4
Kwass - Ilguciema
1.2
0.9
0.9
1.2
4.2
Wileński - Gerima
1.0
0.8
0.8
1.0
3.6
Bogatyński
0.6
0.7
0.8
0.9
3.0
* importance factor
Based on the results of the organoleptic evaluation, the second
mash was prepared from bread and water, and the same additives
were used as in the evaluated samples No. 6 and 2, but slight
modification was introduced. Namely: sugar content in both
samples was reduced (as a benefit for consumers health) from 10
g to 7 g / 500 ml of mash, and in sample No. 2 the amount of
caramel was reduced from 10 ml to 5 ml / 500 ml of mash. These
refined samples were subjected to chemical composition
analysis.
The content of chemical components was also determined in
samples of kvass with the most natural composition, both from
own production as well as commercial. It was sample No. 1
(without addition of malt wort), which however was slightly
modified, namely the addition of citric acid was increased more
than threefold (from 0.2 g to 0.7 g / 500 ml of mash) and a small
amount of caramel was added - 2 ml / 500 ml mash.
Among the commercial kvasses EKO – NATURA was selected,
because according to its specifications it was produced from the
extract of rye bread (not from concentrate malt), without the
addition of antioxidants and CO2.
The results of the basic chemical composition analysis of
kvasses are summarized in Table 4.
J Microbiol Biotech Food Sci / Gambuś et al. 2015 : 4 (special issue 3) 34-39
37
Table 2 Criteria for kvass sensory assessing/evaluation (own study/elaboration)
Quality -indicators
Amounts of points
5
4
3
2
1
Taste (i.f. = 0.3)
Highly harmonized, sweet - sour,
very characteristic for flavoring
substances used, highly pure
Harmonized, sweet - sour,
characteristic for flavoring
substances used, pure
Less harmonized, slightly bitter
or too astringent, less
characteristic for flavoring
substances used, less clear
Not harmonized too sour or too
sweet, less characteristic for
flavoring substances used, not
clear
Very weak or no taste at all,
foreign taste, clearly changed
Colour (i.f. = 0.2)
Very uniform and homogenous,
from light brown to dark brown,
very characteristic for the
additives used, highly specific,
intense.
Uniform, homogenous, from
light brown to dark brown,
characteristic for the additives
used, specific, intense.
Slightly less uniform and
homogenous, from light brown
to dark brown, slightly less
characteristic for the additives
used, specific
Less intense, slightly less
uniform and homogenous, from
light brown to dark brown, not
too characteristic for the
additives used, not too proper
Not uniform, not homogenous,
less or not characteristic for
additives used, not proper at all
Clarity (i.f. = 0.2)
Highly clear and uniform,
slightly cloudy.
Clear and uniform, slightly
cloudy.
Clear, fairly uniform, cloudy
Less clear, not uniform, fairly
cloudy
Not uniform, not clear, cloudy
Intensity of sweet taste (i.f. =
0.3)
Very well perceptible, very
intense.
Well perceptible, intense.
On average perceptible, slightly
less intense
Very weak perceptible, less
intense
Very little intense, very weak
perceptible or not perceptible at
all
i.f. – importance factor
J Microbiol Biotech Food Sci / Gambuś et al. 2015 : 4 (special issue 3) 34-39
38
Table 4 Chemical composition of consumer chosen own made and commercial kvasses
Kind of kvass
Acidity
[º]
Alcohol content
[% vol.]
Protein content
[% dm]
Sugars content
[g/100 ml of kvass]
Dietary fibre
content
[g/100 ml of kvass]
Modified sample
No 6
4.2
0.34
0.13
4.5
0.3
Modified sample
No 2
3.0
0.34
0.12
4.1
0.4
Modified sample
No 1
4.4
0.34
0.12
4.6
0.5
Eko –Natura
kvass
2.6
0.00
0.1
4.2
0.2
Kwass – Ilguciema
kvass
3.6
0.00
0.3
12.0
0.1
Kvasses with no citric acid addition were characterized by the lowest acidity (No.
2 and EKO - NATURA), and the greatest was detected in modified kvass No. 1,
with the highest level of added citric acid.
Own made kvasses were characterized by a minimum alcohol content, equal in
all samples, which resulted from the natural alcohol - lactic acid fermentation.
This determined amount of alcohol does not exceed the permissible content of
0.5% vol., which determines the acceptation of such drinks as a soft drinks
(Czerwińska, 2008; Dziugan, 2008). Commercial kvasses contain no alcohol,
which in the case of ILGUCIEMA is proof for the lack of natural fermentation,
while in the case of EKO - NATURA, as can be assumed, could be due to too
small addition of yeast, that can be confirmed by a lack of natural CO2 content in
this kvass. That was observed in kvasses from own production, where the
presence of gas was organoleptically detectible.
All kvasses produced from bread mash i.e. own production and EKO – NATURA
were characterized by comparable protein content, unlike ILGUCIEMA kvass,
where the highest content of this compound was detected. This protein is likely to
come from rye - barley malt extract, where protein was denatured to a
significantly less extent, as compared to the bread, which is subjected to high
temperatures during the baking process.
ILGUCIEMA kvass was also distinguished by approximately 3 - fold higher
content of reducing sugars in relation to other kvasses, which in times of
increased incidence of diabetes was rather an unfavorable result (Kolanowski,
2005; Czerwińska, 2008). Other kvasses produced by natural fermentation,
contained very similar and low level of sugars, which in accordance with
literature reports can be utilized in ailments related to diabetes, atherosclerosis
and asthma (Kolanowski, 2005).
The kvasses produced from a mash made from rye bread, i.e. own produced and
EKO - NATURA, were characterized by a higher content of fibre than in
ILGUCIEMA kvass, especially in own produced kvasses made from wholemeal
rye bread, containing more fibre than white bread (Gasiorowski, 1994; Moscicki
and Wojtowicz, 2009). As known from previous studies (Kolanowski, 2005;
Dziugan, 2008), a health promoting compounds like: vitamins, especially from B
group (present in rye flour and generated by yeast), minerals as well as live lactic
acid bacteria (if kvass was not pasteurized) could be transferred from rye bread
into kvass.
Increased antioxidant activity was determined in the own produced kvass without
any additives (No. 0), in comparison to the EKO - NATURA kvass (Table 5),
indicated on a higher content of lactic acid bacteria and lactic acid in own
produced kvass, because in its preparation a wholemeal rye bread was used, not
rye bread, as declared on the label of EKO - NATURA.
However, the two kvasses mentioned above were characterized by a much lower
antioxidant activity where compared to kvasses supplemented with caramel
(Table 5 - samples No. 2 - 6). The caramel contains Maillard reaction products,
which are also included in the compounds with antioxidant properties (Eichner,
1981; Morales et al., 2009). The greater caramel addition, the more increase of
antioxidant activity was observed in the investigated own produced kvasses –
samples No. 2, 3 and 6 (Table 5). The antioxidant activity of the investigated
kvasses, especially own manufactured, but also in the commercial ones, was
influenced by addition of the antioxidant compound like citric acid. In the self
produced kvass No. 6, where the highest amount of citric acid was added, the
highest antioxidant activity was determined. Among the commercial kvasses the
highest antioxidant activity was measured in ILGUCIEMA kvass, which
(according to the recipe on the label) was produced with addition of lactic and
citric acids.
Table 5 summarizes the results of determinations of zinc and copper, as the trace
elements which stimulate the action of antioxidant enzymes in the human body,
and act as a natural defence system against reactive oxygen species (ROS) or free
radicals. Therefore, they can be assumed as antioxidants (Zieliński and
Kozłowska, 2000; Zielinski et al. 2001 a, b; Zielinski 2002; Edge et al., 2005),
which the normal levels in the body ensures high antioxidant enzyme activity.
Copper content in the investigated kvasses was too low for determination, the
highest zinc content was determined in the commercial Gubernija lithuanian acid
(Table 5), but on other hand it did not receive a high consumer acceptance (Table
3). In the best organoleptically assessed self produced kvass No. 6 the
significantly higher content of zinc was detected, regardless of the additives used.
In all kvasses the content of this component was negligible, and therefore no
nutritional importance can be ascribed.
It should be concluded, that the most important aspect during manufacturing of
kvass is application of natural fermentation, and in this way the characteristics for
this beverage taste and health benefits are achieved. Kvass may become an
alternative to soft drinks (e.g. Cola), which are very popular, but are not
characterized by any health benefits. This drink, produced by the traditional
method, can become a very attractive commodity on the market of the European
Union, where health awareness is at a high level, and a search for natural healthy
and tasty with functional properties products is ongoing.
Unfortunately, these values were not detected in the investigated in our study
drinks present on the polish market sold under the name "Kvass".
CONCLUSIONS
It is possible to produce a good quality kvass based on wholemeal rye bread,
baked by traditional, 5-phase method, similar in organoleptic qualities to
commercial kvasses, where numerous flavours and preservatives are used.
Natural kvass can be used by consumers of all ages, since it contained only trace
amount of alcohol, and the dietary fibre content is approximately twice higher
when compared to commercial ones. Laboratory manufactured kvasses from
wholemeal rye bread revealed a 60% increase in antioxidant activity when
compared to commercial kvasses. The increased antioxidant activity of laboratory
manufactured kvass was influenced not by addition of barley malt wort, but by
addition of caramel and citric acid. Kvasses produced by natural alcohol – lactic
acid fermentation contained comparable, small amount of reducing sugars, a 3-
times lower when compared to commercial kvasses. The content of zinc and
copper - elements of an antioxidant, in all tested kvasses was too small to play the
role in health prevention. Using a proven recipe it is possible to manufacture
kvass at home, and store it in the refrigerator for several weeks.
J Microbiol Biotech Food Sci / Gambuś et al. 2015 : 4 (special issue 3) 34-39
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Table 5 Antioxidant activity and mineral compounds with antioxidant capacity content in self-made and commercial
kvasses
Self-made kvasses
FRAP (μM/L)
Zn content [mg Zn/L]
Average ± SD
Average ± SD
0
513,7 15,9
0,042 0,003
1
737,1 15,9
0,042 0,003
2
1771,4 53,5
0,078 0,007
3
1955,1 85,0
0,129 0,004
4
404,3 11,6
0,085 0,003
5
945,3 31,7
0,210 0,007
6
2620,7 63,1
0,188 0,005
Commercial kvasses
EKO-NATURA
442,6 11,6
0,131 0,003
Gubernija
807,7 25,5
0,407 0,011
Ilguciema
1556,1 19,7
0,049 0,009
Gerima
726,1 23,5
0,049 0,004
Bogatyński
93,4 6,0
0,000 0,002
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