Fermented Cranberry Fortified Buckwheat Product—Phenolic Composition, Antioxidant and Microbiological Properties

This study determined the effect of fermentation by Fresco DVS 1010 starter culture with added probiotic strain Lactobacillus rhamnosus GG and potentially isolate plantarum HM1, at times (0, 8 h) cold storage period (24 h, 4th day, 7th 14th day), on microbial parameters, pH changes, total phenolic content, compounds profile, antioxidant activity buckwheat water- milk-based mashes, flavored cranberries unflavored. The tested effectively fermented products viable cell counts bacteria were sufficient to demonstrate health-promoting properties final products. Lactic acid had a positive impact compound flavonoid whereby values (14 days) higher about 16.9–130.8%, 13.4–37.7%, 14.5–145.9%, respectively, in comparison initial (0 h). Seven acids (gallic, protocatechuic, vanillic, syringic, caffeic, p-coumaric, ferulic) two flavonoids (rutin quercetin) mashes measured during experimental period. content quercetin, gallic, protocatechuic increased and, conversely, p-coumaric decreased, all Prepared have potential meet criteria for functional foods.