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...
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: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464622003942 |
Similar Items
-
Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics
by: Amirhossein Nazhand, et al.
Published: (2020-04-01) -
Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milk
by: Tamer I.M. Ragab, et al.
Published: (2023-06-01) -
Study on Synbiotic Beverages Based on Local Seeds and Oyster Mushrooms with the Addition of Lactobacillus casei
by: Siti Nurdjanah, et al.
Published: (2023-06-01) -
The Future of Synbiotics: Rational Formulation and Design
by: David F. Gomez Quintero, et al.
Published: (2022-07-01) -
Clinical Potential of Microbial Strains, Used in Fermentation for Probiotic Food, Beverages and in Synbiotic Supplements, as Psychobiotics for Cognitive Treatment through Gut–Brain Signaling
by: Divakar Dahiya, et al.
Published: (2022-08-01)