Evidence map›Paper›PMID 41258512›Full record

ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2025

Development of Fermented Beverages from Whole Lentils and Lentil Flour: A Comparative Study of Microbiological, Functional, and Sensory Profiles.

Maksim S Ivanov, Daria A Samsonova, Valerii A Shiriaev, Kamil R Bayazitov, Robert K Gelazov, Mariia S Ashikhmina, Filipp V Lavrentev, Mariia А Antsyperova, Natalia V Iakovchenko

Abstract readComparative Study
PubMed Publisher
In one paragraph

Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Maksim S IvanovFaculty of Biotechnologies (BioTech), ITMO University, Saint-Petersburg, Lomonosova Str. 9, 191002, Russia.
Daria A SamsonovaFaculty of Biotechnologies (BioTech), ITMO University, Saint-Petersburg, Lomonosova Str. 9, 191002, Russia.
Valerii A ShiriaevFaculty of Biotechnologies (BioTech), ITMO University, Saint-Petersburg, Lomonosova Str. 9, 191002, Russia.
Kamil R BayazitovFaculty of Biotechnologies (BioTech), ITMO University, Saint-Petersburg, Lomonosova Str. 9, 191002, Russia.
Robert K GelazovFaculty of Biotechnologies (BioTech), ITMO University, Saint-Petersburg, Lomonosova Str. 9, 191002, Russia.
Mariia S AshikhminaInfochemistry Scientific Center, ITMO University, Saint-Petersburg, Lomonosova Str. 9, 191002, Russia.
Filipp V LavrentevInfochemistry Scientific Center, ITMO University, Saint-Petersburg, Lomonosova Str. 9, 191002, Russia.
Mariia А AntsyperovaFaculty of Biotechnologies (BioTech), ITMO University, Saint-Petersburg, Lomonosova Str. 9, 191002, Russia.
Natalia V IakovchenkoFaculty of Biotechnologies (BioTech), ITMO University, Saint-Petersburg, Lomonosova Str. 9, 191002, Russia. nviakovchenko@itmo.ru.ORCID https://orcid.org/0000-0002-5188-5916

Funding

Ministry of Science and Higher Education of the Russian Federation project N◦075-15-2024-483
6 · The paper itself

Abstract

Lentils represent a sustainable and nutrient-dense raw material for the development of fermented plant-based beverages. This study aimed to compare the functional, microbiological, and sensory properties of lentil-based milk alternatives prepared from whole lentils (WLD) and lentil flour (LFD), fermented with seven probiotic strains: Lactobacillus acidophilus 57 S, L. delbrueckii subsp. bulgaricus, Bifidobacterium bifidum, B. longum B379M, Bacillus coagulans MTCC 5856, Propionibacterium freudenreichii subsp. shermanii KM-186, and Streptococcus thermophilus TA 40. The LFD samples contained less protein (3.01% vs 3.71%) and polyphenol (33.948 vs. 35.149 mg GAE/100 g), but more fat (0.20 vs. 0.31%) compared to WLD. Fermentation enhanced antioxidant activity: in LFD, L. bulgaricus and L. acidophilus increased DPPH scavenging activity to 59.44% and 56.44%, respectively, while S. thermophilus in WLD achieved 60.55%. Viscosity was also higher in LFD samples fermented with L. bulgaricus (5.08 Pa·s) and L. acidophilus (4.10 Pa·s), compared to WLD (3.30 Pa·s with L. bulgaricus). Microbial viability remained above [Formula: see text] CFU/mL over 11 days at 4 °C for most strains; B. coagulans showed growth even during storage. Sensory evaluation revealed preferred overall acceptability for LFD samples fermented with B. bifidum, B. longum and P. shermanii KM-186, while for fermented WLD samples the highest score for overall preference were for B. bifidum, B. longum. These results support lentil flour-based fermented beverages as promising alternatives to dairy products, offering enhanced nutritional, functional, and sensory characteristics.

Indexed as

BeveragesFermented FoodsFlourLens PlantAntioxidantsBifidobacteriumFermentationFood MicrobiologyHumansLactobacillus acidophilusPolyphenolsProbioticsStreptococcus thermophilusTasteViscosityAntioxidantsPolyphenolsFermentationGut healthLentil-based dispersionsPlant milk

Identifiers

PMID41258512

What OpenQuestion holds

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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.