Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (<i>Lactobacillus plantarum</i> WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat ferme...

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Bibliographic Details
Main Authors: Natalia Aparicio-García, Cristina Martínez-Villaluenga, Juana Frias, Elena Peñas
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
oat
sprouting
lactic acid fermentation
beverage
gluten-free
Online Access:https://www.mdpi.com/2304-8158/10/1/139

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