Development and characterization of functional beverage based on soursop (Annona muricata L.), inulin, and whey powders

Development and characterization of functional beverage based on soursop (Annona muricata L.), inulin, and whey powders

This study aimed to develop and evaluate ''functional'' beverages made from a blend of soursop (Annona muricata L.), whey, and/or inulin using a selected Lactobacillus strain. To achieve this objective, various steps were conducted: 1) analysis of soursop powder in its chemical p...

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Bibliographic Details
Main Authors: S. Fernández-Huazo, I.I. Ruiz-López, C.E. Ochoa-Velasco, P. Hernández-Carranza
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Antioxidant capacity
Probiotics
Fermentation process
Functional product
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224000829

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http://www.sciencedirect.com/science/article/pii/S2772502224000829

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