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- W2300694887 abstract "In order to improve the nutritional value and quality of milk products, Helianthus tuberosus L. (HT) and Lupinus luteus (LL) fermented with lactic acid bacteria (LAB) (Pediococcus pentosaceus KTU05-9, P. acidilactici KTU05-7 and Lactobacillus sakei KTU05-6) were used, and the quality parameters (physicochemical, microbiological and sensory) of new fermented milk products were evaluated for the first time ever. Chemical analysis of fermented milk products showed a positive effect of the edible plants. The safety profile and nutritional value were higher in milk-LL products compared with fermented milk-HT products. Fermented milk-HT products were more acceptable because of higher taste pleasure, lower smoothness and external taste compared to fermented milk-LL products. The results clearly indicated that HT rich in inulin and LL rich in proteins can be used with selected LAB to improve the nutritional value and increase the assortment of fermented milk products." @default.
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- W2300694887 date "2016-02-19" @default.
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- W2300694887 title "Influence of lactic acid bacteria–fermented<i>Helianthus tuberosus</i>L. and<i>Lupinus luteus</i>on quality of milk products" @default.
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