Potentially synbiotic fermented beverages processed with water-soluble extract of Baru almond
Abstract
This study aimed to evaluate the effect of prebiotics (inulin, oligofructose, and polydextrose, 2.5 g/100 g) and probiotics (Lacticaseibacillus casei) on the characteristics of fermented beverages (FBs) processed with water-soluble extract of Baru almond (WSEBA). The products were evaluated for physicochemical, microbiological, and sensory properties during cold storage (7 °C, 28 days). Probiotic products showed higher acidity (lower pH value...
Paper Details
Title
Potentially synbiotic fermented beverages processed with water-soluble extract of Baru almond
Published Date
Aug 1, 2021
Journal
Volume
42
Pages
101200 - 101200
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Notes
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