Cereal (rice, barley, emmer and oat) and soy flours and concentrated red grape must were used for making
vegetable yogurt-like beverages (VYLB). Two selected strains of Lactobacillus plantarum were used for lactic
acid fermentation, according to a process which included the flour gelatinization. All VLYB had values of
pH lower than 4.0 and both selected starters remained viable at ca. 8.4 log cfu/g throughout storage. All
VLYB showed high values of apparent viscosity and water holding capacity. During fermentation, lactic
acid bacteria consumed glucose, fructose, and malic acid, which was supplied with grape must. Compared
to control vegetable yogurt-like beverages (CVYLB), without bacterial inoculum, an increase of total free
amino acids (FAA) was found during fermentation and storage. Also the concentration of polyphenolic compounds
and ascorbic acid (ASC) was higher in VLYB compared to CVYLB. This was reflected on the antioxidant
activity. As determined by Solid Phase Micro-Extraction/Gas-Chromatography/Mass-Spectrometry analysis,
several volatile compounds were identified. Beverages made with the mixture of rice and barley or emmer
flours seemed to possess the best combination textural, nutritional and sensory properties.