Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization

Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization

This study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using a co-culture containing an exopolysaccharide-producer strain and a probiotic strain. First, the fermentation factors affecting the beverage were st...

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Bibliographic Details
Main Authors: Catarina Vila-Real, Ana Pimenta-Martins, Samuel Mbugua, Sawadogo-Lingani Hagrétou, Kati Katina, Ndegwa H. Maina, Elisabete Pinto, Ana M.P. Gomes
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Journal of Functional Foods
Subjects:
Fermentation
Whole grains
Lactic Acid Bacteria
Nutritional value
Synbiotic
Functional cereal-based product
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464622003942

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http://www.sciencedirect.com/science/article/pii/S1756464622003942

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