Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage

Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage

Ultrasound-assisted fermentation is a promising approach for improving food products’ nutritional and sensory qualities. This study compared the effects of ultrasound-assisted fermentation on chickpea-based beverages’ nutritive and sensory components. Proximate, phytochemical, and microstructural da...

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Bibliographic Details
Main Authors: Nana Adwoa Nkuma Johnson, Selorm Yao-Say Solomon Adade, John-Nelson Ekumah, Yanshu Li, Garba Betchem, Eliasu Issaka, Yongkun Ma
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Fermentation
Subjects:
chickpea
ultrasound-assisted fermentation
chemical structures
physical characteristics
sensory profile
Online Access:https://www.mdpi.com/2311-5637/9/6/495

Internet

https://www.mdpi.com/2311-5637/9/6/495

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