Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), t...

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Hlavní autoři:	Sana M’hir, Pasquale Filannino, Asma Mejri, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lamia Ayed
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-02-01
Edice:	Foods
Témata:	carob oat flour whey permeates response surface method kefir grain fermentation
On-line přístup:	https://www.mdpi.com/2304-8158/10/2/294
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