Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods

Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods

This study aimed to evaluate several cocoa semi-skimmed milk formulations (CSMFs) as potential carriers of native lactic acid bacteria (LAB) strains to obtain novel probiotic beverages (PBs) with improved technological and functional characteristics, and satisfactorily organoleptic acceptance. The v...

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Bibliographic Details
Main Authors: Gabriela N. Tenea, Pamela Ascanta
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-10-01
Series:Frontiers in Nutrition
Subjects:
cocoa
lactic acid bacteria
antioxidant activity
polyphenols
probiotics
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.1008871/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.1008871/full

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