Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> and Pomegranate Juice

Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> and Pomegranate Juice

New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts based on: (i) <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> ATCC 14917, a potential probiotic (LP) alone or (ii) with the addition of unfermented pomegranate juice (LPPO) and...

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Bibliographic Details
Main Authors: Stavros Plessas, Ioanna Mantzourani, Athanasios Alexopoulos, Maria Alexandri, Nikolaos Kopsahelis, Vasiliki Adamopoulou, Argyro Bekatorou
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Antioxidants
Subjects:
<i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> ATCC 14917
sourdough bread
pomegranate juice
antioxidant capacity
phenolic content
phytic acid
Online Access:https://www.mdpi.com/2076-3921/12/5/1113

Internet

https://www.mdpi.com/2076-3921/12/5/1113

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