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Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product

The primary goal of this study was to assess the effect of selective fermentation on the nutritional and techno-functional characteristics of fermented millet-skim milk-based product. The product was made with HHB-311 biofortified pearl millet (PM) flour, skim milk powder, and isolated cultures (eit...

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Principais autores: Mrinal Samtiya, Prarabdh C. Badgujar, Gauri A. Chandratre, Rotimi E. Aluko, Ashwani Kumar, Bharat Bhushan, Tejpal Dhewa
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2024-06-01
coleção:Food Chemistry: X
Assuntos:
Probiotics
Fermented food
Nutritional attributes
Biofortified pearl millet
Micronutrients
Bioavailability
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2590157524003705
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