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Habib H, Kumar A, Amin T, Bhat TA, Aziz N, Rasane P, Ercisli S, Singh J. Process optimization, growth kinetics, and antioxidant activity of germinated buckwheat and amaranth-based yogurt mimic. Food Chem 2024; 457:140138. [PMID: 38901337 DOI: 10.1016/j.foodchem.2024.140138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 05/22/2024] [Accepted: 06/14/2024] [Indexed: 06/22/2024]
Abstract
This study aimed to investigate the integration of cereal and germinated pseudocereals into set-type yogurt mimic, resulting in a novel and nutritious product. Four groups of yogurts mimic, namely CPY-1, CPY-2, CPY-3, and CPY-4, were prepared using different probiotic cultures, including L. acidophilus 21, L. plantarum 14, and L. rhamnosus 296 along with starter cultures. Notably, CPY-2 cultured with L. plantarum and L. rhamnosus and incubated for 12 h exhibited the most desirable attributes. The resulting yogurt demonstrated an acidity of 0.65%, pH of 4.37 and a probiotic count of 6.38 log CFU/mL. The logistic growth model fit revealed maximum growth rates (k, 1/h) and maximum bacterial counts (Nm log CFU/mL) for each CPY variant. The results revealed that CPY-2 significantly improved protein, dietary fiber, phenols and antioxidant capacities compared to the control. Scanning electron microscopy showed more structured and compact casein network in CPY-2, highlighting its superior textural characteristics. Overall, this study demonstrates the incorporation of cereal and germinated pseudocereals into set-type yogurt mimic offers health benefits through increased dietary fiber and β-glucan.
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Affiliation(s)
- Huraiya Habib
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Ashwani Kumar
- Institute of Food Technology, Bundelkhand University Jhansi, 284128, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, 190025, India
| | - Tashooq Ahmad Bhat
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, 190025, India
| | - Nargis Aziz
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Jyoti Singh
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.
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Rao V, Poonia A. Bioactive compounds, nanoparticles synthesis, health benefits and potential utilization of edible flowers for the development of functional dairy products: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1053-1068. [PMID: 38562597 PMCID: PMC10981638 DOI: 10.1007/s13197-023-05853-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/21/2023] [Accepted: 09/14/2023] [Indexed: 04/04/2024]
Abstract
The food sector faces difficulty meeting the expectations for high-quality food items with safe and clean perceptions in light of customers' increased concern and economic sanctions of synthetic and hazardous chemicals. Besides their widespread use as decoration, flowers are known to be consumed as a traditional food or a component of complementary therapy in many different civilizations worldwide. Because of their nutritional importance as a source of nutrients, proteins, essential amino acids, bioactive compounds, etc., many edible flowers can be viewed as a food source rather than just a delicacy or decoration. Polyphenols, flavonoids, and carotenoids are the phytochemicals that make up the bioactive components of edible flowers. These substances have anti-inflammatory, antibacterial, and antioxidant properties that can improve the nutritional profile of dairy products. Nanoparticles have become a cutting-edge strategy to make use of these advantages. In addition to encapsulating and protecting medicinal substances, nanoparticles made from edible flowers also enable regulated release, increasing bioavailability and durability. Numerous opportunities exist for the addition of edible flower- nanoparticles to dairy products. Their inclusion can add distinctive flavours, colours, and sensations, boosting the consumer's sensory perception. This review quotes the recent studies and discusses different aspects such as nanoparticle synthesis, quantification and characterization, health benefits, novel ingredient for the development of functional food, and the bioactive compounds for different varieties of edible flowers.Kindly check and confirm the edit made in the title. The final title is : "Bioactive compounds,nanoparticles synthesis, health benefits andpotential utilization of edible flowers for thedevelopment of functional dairy products: areview". Graphical abstract
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Affiliation(s)
- Vasundhara Rao
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh 221005 India
| | - Amrita Poonia
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh 221005 India
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Kalsi R, Bhasin J, Goksen G, Kashyap P. Exploration of nutritional, pharmacological, and the processing trends for valorization of finger millet ( Eleusine coracana): A review. Food Sci Nutr 2023; 11:6802-6819. [PMID: 37970380 PMCID: PMC10630810 DOI: 10.1002/fsn3.3659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/01/2023] [Accepted: 08/17/2023] [Indexed: 11/17/2023] Open
Abstract
High nutrient variability and food security are the needs of the hour. Millets may be as effective as other cereal crops for dealing with severe malnutrition and increasing global population problems. Due to their physiologically active components, millets have attracted more research interest. Finger millet (FM), one of the climate-resilient and minor cereal crop species, is well known for several health benefits, primarily attributed to its nutritional value and polyphenolic content. FM seed coat phenolics exhibit excellent anti-diabetic, anti-oxidant, antimicrobial, anti-osteoporosis, wound healing, anti-lithiatic, inhibiting collagen glycation, cross-linking, and enzyme properties, which may serve well for the pharmacological purposes. Furthermore, the processing of FM is an important factor in its commercial use. It is necessary to invent some novel technologies to increase the productivity of FM by lowering the cost of processing and its effective utilization in the pharmaceutical and food industries. The literature presented will further explore the potential prospects of processing as well as value-added utilization and its nutritional and pharmacological aspects in view of initiating further research in the food industry to formulate ready-to-eat and ready-to-cook products, thereby acting as future crops for sustainability.
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Affiliation(s)
- Rhythm Kalsi
- Department of Food Technology and Nutrition, School of AgricultureLovely Professional UniversityPhagwaraPunjabIndia
| | - Jasleen Bhasin
- Department of Food Technology and Nutrition, School of AgricultureLovely Professional UniversityPhagwaraPunjabIndia
| | - Gulden Goksen
- Department of Food TechnologyVocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus UniversityMersinTurkey
| | - Piyush Kashyap
- Department of Food Technology and Nutrition, School of AgricultureLovely Professional UniversityPhagwaraPunjabIndia
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Tangyu M, Fritz M, Tan JP, Ye L, Bolten CJ, Bogicevic B, Wittmann C. Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception. Microb Cell Fact 2023; 22:133. [PMID: 37479998 PMCID: PMC10362582 DOI: 10.1186/s12934-023-02147-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Accepted: 07/10/2023] [Indexed: 07/23/2023] Open
Abstract
BACKGROUND The global market of plant-based milk alternatives is continually growing. Flavour and taste have a key impact on consumers' selection of plant-based beverages. Unfortunately, natural plant milks have only limited acceptance. Their typically bean-like and grassy notes are perceived as "off-flavours" by consumers, while preferred fruity, buttery, and cheesy notes are missing. In this regard, fermentation of plant milk by lactic acid bacteria (LAB) appears to be an appealing option to improve aroma and taste. RESULTS In this work, we systematically studied LAB fermentation of plant milk. For this purpose, we evaluated 15 food-approved LAB strains to ferment 4 different plant milks: oat milk (representing cereal-based milk), sunflower seed milk (representing seed-based milk), and pea and faba milk (representing legume-based milk). Using GC‒MS analysis, flavour changes during anaerobic fermentations were studied in detail. These revealed species-related and plant milk-related differences and highlighted several well-performing strains delivered a range of beneficial flavour changes. A developed data model estimated the impact of individual flavour compounds using sensory scores and predicted the overall flavour note of fermented and nonfermented samples. Selected sensory perception tests validated the model and allowed us to bridge compositional changes in the flavour profile with consumer response. CONCLUSION Specific strain-milk combinations provided quite different flavour notes. This opens further developments towards plant-based products with improved flavour, including cheesy and buttery notes, as well as other innovative products in the future. S. thermophilus emerged as a well-performing strain that delivered preferred buttery notes in all tested plant milks. The GC‒MS-based data model was found to be helpful in predicting sensory perception, and its further refinement and application promise enhanced potential to upgrade fermentation approaches to flavour-by-design strategies.
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Affiliation(s)
- Muzi Tangyu
- Institute of Systems Biotechnology, Saarland University, Saarbrücken, Germany
| | - Michel Fritz
- Institute of Systems Biotechnology, Saarland University, Saarbrücken, Germany
| | | | - Lijuan Ye
- Nestlé Research Center, Lausanne, Switzerland
| | - Christoph J. Bolten
- Nestlé Research Center, Lausanne, Switzerland
- Nestlé Product Technology Center Food, Singen, Germany
| | | | - Christoph Wittmann
- Institute of Systems Biotechnology, Saarland University, Saarbrücken, Germany
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Babolanimogadam N, Gandomi H, Akhondzadeh Basti A, Taherzadeh MJ. Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, α‐amylase, and sprouting treatments. Food Sci Nutr 2022; 11:2288-2297. [PMID: 37181303 PMCID: PMC10171527 DOI: 10.1002/fsn3.3171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 12/13/2022] Open
Abstract
In this study, the effects of different treatments of the oat slurry on the nutritional, functional, and sensorial properties of oat milk were evaluated. The sprouting and sprouting-acidic treatments have the highest oat milk yield (91.70%) and protein extraction yield (82.74%), respectively. The protein concentrations of alkali, sprouting-acidic, and α-amylase-alkali treatments were significantly (p < .05) higher than other treatments. The alkali treatments showed higher fat content (0.66%). In addition, acidic and alkali treatments in single or combined with other treatments showed the highest dry matter and energy value. The carbohydrate content of α-amylase-alkali treatment (4.35%) was higher than other treatments and also, all acidic treatments showed higher ash content (>1) compared to the other treatments. Furthermore, the sprouting-α-amylase and acidic-α-amylase showed the lowest starch (0.28%) and the highest reducing sugar content (3.15%) compared to the other treatments, respectively. Moreover, the α-amylase-alkali treatment showed the highest total phenolic content and antioxidant activity (342.67 mg GAE/L and 183.08 mg BHT eq/L, respectively). Furthermore, sensory evaluation of most treatments showed acceptable scores (≥7) for consumers, especially in the case of α-amylase, sprouting, and α-amylase-sprouting treatments. Results show that the different treatments had different effects on the nutritional, functional, and sensorial properties of oat milk. In conclusion, from the nutritional and functional point of view, the two-stage treatments were more effective than singular treatments on investigated factors proposing their application in functional plant milk preparation.
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Affiliation(s)
- Nima Babolanimogadam
- Department of Food Hygiene, Faculty of Veterinary Medicine University of Tehran Tehran Iran
| | - Hassan Gandomi
- Department of Food Hygiene, Faculty of Veterinary Medicine University of Tehran Tehran Iran
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Navyashree N, Buvaneswaran M, Sunil CK, Rawson A, Natarajan V. Development of white finger millet probiotic beverage using
Lactocaseibacillus rhamnosus
(
LGG
): Process optimization and study of physicochemical and nutritional properties. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Narayanaswamy Navyashree
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur (NIFTEM‐T) Tamil Nadu India
| | - Malini Buvaneswaran
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur (NIFTEM‐T) Tamil Nadu India
| | - Chikkaballapur Krishnappa Sunil
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur (NIFTEM‐T) Tamil Nadu India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management‐Thanjavur (NIFTEM‐T) Tamil Nadu India
| | - Venkatachalapathy Natarajan
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur (NIFTEM‐T) Tamil Nadu India
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Chaturvedi S, Chakraborty S. Optimization of fermentation conditions of synbiotic legume‐based beverages and study of their antimicrobial and proteolytic activity. J Food Sci 2022; 87:5070-5088. [DOI: 10.1111/1750-3841.16357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 09/18/2022] [Accepted: 09/23/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Smriti Chaturvedi
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - Snehasis Chakraborty
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
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Herrera‐Ponce AL, Salmeron‐Ochoa I, Rodriguez‐Figueroa JC, Santellano‐Estrada E, Garcia‐Galicia IA, Vargas‐Bello‐Pérez E, Alarcon‐Rojo AD. Functional properties and consumer acceptance of whey‐oat beverages under different ultrasonication times and inulin concentration. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Ivan Salmeron‐Ochoa
- Faculty of Chemical Sciences Autonomous University of Chihuahua Chihuahua Mexico
| | | | | | | | - Einar Vargas‐Bello‐Pérez
- Faculty of Animal Science and Ecology Autonomous University of Chihuahua Chihuahua Mexico
- Department of Animal Sciences, School of Agriculture, Policy and Development University of Reading Reading UK
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9
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Byresh TS, Malini B, Meena L, Sunil CK, Chidanand DV, Vidyalakshmi R, Venkatachalapathy N. Effect of addition of pineapple peel powder on white finger millet vegan probiotic beverage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16905] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- T. S. Byresh
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur Thanjavur India
| | - B. Malini
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur Thanjavur India
| | - L. Meena
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur Thanjavur India
| | - C. K. Sunil
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur Thanjavur India
| | - D. V. Chidanand
- Department of Industry Academia Cell National Institute of Food Technology Entrepreneurship and Management‐Thanjavur Thanjavur India
| | - R. Vidyalakshmi
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management‐Thanjavur Thanjavur India
| | - N. Venkatachalapathy
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management‐Thanjavur Thanjavur India
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Kokwar MA, Arya SS, Bhat MS. A cereal‐based nondairy probiotic functional beverage: An insight into the improvement in quality characteristics, sensory profile, and shelf‐life. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16147] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mona Arun Kokwar
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
| | - Shalini Subhash Arya
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
| | - Mohmad Sayeed Bhat
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
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Mitharwal S, Kumar S, Chauhan K. Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101382] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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12
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Alternative beverages for probiotic foods. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03904-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Kumari P, Ujala, Bhargava B. Phytochemicals from edible flowers: Opening a new arena for healthy lifestyle. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104375] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
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14
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Chand P, Kumar MD, Singh AK, Deshwal GK, Rao PS, Tomar SK, Sharma H. Low‐calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15322] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Prittam Chand
- Food Technology Lab, Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - M. Dharani Kumar
- Food Technology Lab, Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - Ashish Kumar Singh
- Food Technology Lab, Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - Gaurav Kr Deshwal
- Food Technology Lab, Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
| | - Priyanka Singh Rao
- Dairy Chemistry and Bacteriology Section ICAR‐National Dairy Research InstituteSouthern Regional Station Bengaluru India
| | - Sudhir K. Tomar
- Dairy Microbiology Division ICAR‐National Dairy Research Institute Karnal India
| | - Heena Sharma
- Food Technology Lab, Dairy Technology Division ICAR‐National Dairy Research Institute Karnal India
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Aparicio-García N, Martínez-Villaluenga C, Frias J, Peñas E. Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour. Foods 2021; 10:139. [PMID: 33440811 PMCID: PMC7828039 DOI: 10.3390/foods10010139] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/22/2020] [Accepted: 01/06/2021] [Indexed: 12/27/2022] Open
Abstract
This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.
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Affiliation(s)
| | | | | | - Elena Peñas
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (N.A.-G.); (C.M.-V.); (J.F.)
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