Quinoa extruded snacks with probiotics: Physicochemical and sensory properties

The consumption of probiotic foods has grown rapidly, and these are generally found in dairy matrices where their growth is favored. Therefore, this study aimed to develop a new probiotic snack made from quinoa and added with spore-forming probiotic bacteria in two concentrations of 0.3 and 0.35%. T...

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Bibliographic Details
Main Authors: Karen Sofia Muñoz Pabon, José Luis Hoyos Concha, José Fernando Solanilla Duque
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-09-01
Series:Frontiers in Sustainable Food Systems
Subjects:
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2022.935425/full