Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk

Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk

Cashew (<i>Anacardium occidentale</i>) processing generates a by-product (CB) with potential for health benefits and that could be a favorable ingredient to be added to a probiotic food matrix. This study aimed to assess the functional attributes of CB in fermented milk with a probiotic...

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Bibliographic Details
Main Authors: Marcos Edgar Herkenhoff, Igor Ucella Dantas de Medeiros, Luiz Henrique Grotto Garutti, Mateus Kawata Salgaço, Katia Sivieri, Susana Marta Isay Saad
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
probiotics
prebiotic
by-product
antioxidant activity
fermentability assay
in vitro digestion
Online Access:https://www.mdpi.com/2304-8158/12/18/3383

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