Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity

Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity

Abstract The effects of two fermentation processes (common fermentation with Saccharomyces cerevisiae and fermentation by Lacticaseibacillus casei subsp. casei PTCC 1608 and Lactiplantibacillus plantarum subsp. plantarum PTCC 1745) on pH, titratable acidity, total phenolic and flavonoid contents, an...

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Bibliographic Details
Main Authors: Sanaz Arjmand, Neda Mollakhalili‐Meybodi, Fateme Akrami Mohajeri, Farzan Madadizadeh, Elham Khalili Sadrabad
Format: Article
Language:English
Published: Wiley 2023-12-01
Series:Food Science & Nutrition
Subjects:
antioxidant capacity
lactic acid bacteria
quinoa flour
saponin and phytic acid
Online Access:https://doi.org/10.1002/fsn3.3679

Internet

https://doi.org/10.1002/fsn3.3679

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