Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough

Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough

In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain no. C8, identified as Lactobacillus plantarum C8, was selected and used as starter to obtain chia sou...

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Bibliographic Details
Main Authors: Ana Yanina Bustos, Carla Luciana Gerez, Lina Goumana Mohtar Mohtar, Verónica Irene Paz Zanini, Mónica Azucena Nazareno, María Pía Taranto, Laura Beatriz Iturriaga
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2017-01-01
Series:Food Technology and Biotechnology
Subjects:
antioxidant activity
chia sourdough
Lactobacillus plantarum
phenolic compounds
physical properties
Online Access:https://hrcak.srce.hr/file/275150

Internet

https://hrcak.srce.hr/file/275150

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