Fermentation of faba bean flour as a pre-treatment in high-moisture extrusion for simultaneous fortification of vitamin B12 and reduction of raffinose oligosaccharides in meat analogues

Faba bean is a promising ingredient for the production of meat analogues using high-moisture extrusion; however, the presence of antinutrients poses a challenge to its use. Moreover, the deficiency of vitamin B12 in plant-based meat analogues underscores the need to enhance their nutritional profile...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Katja Kantanen, Bhawani Chamlagain, Valentina Succi, Siri Seppänen, Minnamari Edelmann, Aino Siitonen, Lotta Kemppinen, Asmo Kemppinen, Mikko Kangas, Pekka Varmanen, Vieno Piironen, Kirsi Jouppila
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2024-12-01
Schriftenreihe:	Future Foods
Schlagworte:	Fermentation Vitamin B12 Raffinose family oligosaccharides High-moisture extrusion Wet mass feeding Faba bean
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2666833524002211
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