Emmer-Based Beverage Fortified with Fruit Juices

Nowadays, there is a growing consumer demand for non-dairy functional foods due to several health issues related milk and dairy consumption increasing vegetarianism. Following that trend, in the present study emmer-based beverages were developed after flour gelatinization, fortification with fruit juices (blueberry, aronia, grape) fermentation potential probiotic strain Lactiplantibacillus plantarum 2035. The produced subjected 4-week storage at 4 °C. addition of significantly affected physicochemical characteristics beverages, while resulting increased red color. Total phenolic content (22.3–31.9 mg gallic acid equivalents 100 g−1) antioxidant activity (94–136 μmol Trolox higher case aronia juice followed by blueberry grape juice. All showed high values apparent viscosity water-holding capacity. 2035 retained viable counts during especially (>108 cells g−1 up 21st day) revealing positive effect juices. obtained results show fortified (aronia, blueberry, have great as carriers probiotics, prebiotics other compounds may be served an ideal alternative products.