Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentati...

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Bibliografische gegevens
Hoofdauteurs: Ashwini V. Shevade, Yvonne C. O’Callaghan, Nora M. O’Brien, Tom P. O’Connor, Timothy P. Guinee
Formaat: Artikel
Taal:English
Gepubliceerd in: MDPI AG 2019-09-01
Reeks:Foods
Onderwerpen:
fortified blended food base (FBFB)
fermented milk
parboiled wheat
phytic acid
consistency
Online toegang:https://www.mdpi.com/2304-8158/8/9/388

Internet

https://www.mdpi.com/2304-8158/8/9/388

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