Sustainable, carbonated, non-alcoholic beverages using leftover bread

Abstract

Bread is one of the most discarded foods in the world. In this study, we aimed to create sustainable, carbonated, non-alcoholic drinks by using leftover bread. For that purpose, we used leftover bread (non-treated, and pretreated with Aspergillus oryzae) from the Michelin 3-star Azurmendi restaurant. The drinks were obtained by fermentation, via three different microorganisms (Saccharomyces bayanus, kombucha symbiotic culture of bacteria and yeast ``SCOBY��, and water kefir grains). We investigated (i) the optimal fermentation processes, (ii) the physicochemical properties of the obtained drinks, and (iii) consumer liking by a sensory study. The drink elaborated by S. bayanus was preferred by consumers in the liking test.