Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties
نویسندگان
چکیده
منابع مشابه
Physical-Chemistry and Microbiological Analysis of Probiotic Dairy Beverage Fermented with Kefir
The demand for healthier eating habits, combined with the use of whey by the dairy industry has favoured the production of fermented dairy beverages based on whey. The dairy beverages are a kind of fermented milk which can be used milk or reconstituted milk and/or dairy products, including cheese whey. This research studied the physical-chemical and microbiological characteristics of dairy beve...
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Quinoa is a crop that originated from the Andes. It has high nutritional value, outstanding agro-ecological adaptability, and low water requirements. Quinoa is an excellent crop alternative to help overcome food shortages, and it can also have a role in the prevention of developed world lifestyle diseases, such as type-2 diabetes, cardiovascular diseases, osteoporosis, inflammatory and autoimmu...
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Background Water kefir is a slightly sweet, acidic, fruity, sparkling, and slightly alcoholic fermented beverage produced with water kefir grains, the latter consisting of polysaccharides and micro-organisms. The micro-organisms involved in water kefir fermentation comprise yeast, lactic acid bacteria, bifidobacteria, and acetic acid bacteria. Some strains of micro-organisms in water kefir migh...
متن کاملProduction of Cereal- based Probiotic Beverage Optimized by Response Surface Methodology and Investigation of Its Properties
Background and Objectives: In general, most probiotic products are dairy-based and a few efforts have been made to develop probiotic products using other substrates such as cereal grains. Rice can be used as a basis for the production of many functional foods. However, rice in Iran is mostly consumed as plate food rather than in the formulation of relevant functional foods. In this study, the r...
متن کاملevaluation of physicochemical and microbial properties of hazelnut whey-based beverage fermented with kefir grain
the presence of unsaturated fatty acids and phytosterols in hazelnuts and hazelnut products, including hazelnut milk, are useful for health, especially for preventing cardiovascular disease. fermentation with probiotic microorganisms present in kefir grain increases the functional properties of the products. hazelnut milk is nutritious and can be used in drinks in addition to whey. the present ...
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ژورنال
عنوان ژورنال: Frontiers in Microbiology
سال: 2020
ISSN: 1664-302X
DOI: 10.3389/fmicb.2020.609734