Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink

Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink

At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a fermented functional drink based on Sobacha is considered. Sobacha is an infusion of roasted buckwheat seeds widely consumed in Asian countries for its health be...

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Bibliographic Details
Main Authors: Sarah Suffys, Dorothée Goffin, Gaëtan Richard, Adrien Francis, Eric Haubruge, Marie-Laure Fauconnier
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Molecules
Subjects:
Sobacha
buckwheat tea
functional drink
kombucha
mixed fermentation
volatile organic compounds
Online Access:https://www.mdpi.com/1420-3049/28/16/6084

Internet

https://www.mdpi.com/1420-3049/28/16/6084

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