Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products

Foods5.20
Volume: 10, Issue: 7, Pages: 1530 - 1530
Published: Jul 2, 2021
Abstract
Legumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and broad bean vegetable milk to further develop vegetable lactic acid-fermented products. The antioxidant activity of legumes was tested, and it was observed that the overall antioxidant activity (DPPH...
Paper Details
Title
Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products
Published Date
Jul 2, 2021
Journal
Volume
10
Issue
7
Pages
1530 - 1530
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