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• W3138317794 abstract "The present study consists on the characterization of six different flours in order to evaluate their ability to ferment alone and in mixtures. A discrepancy in the composition and physico-chemical characteristics of the flours was recorded. Three of these flours (oats, chickpea and coconut) were selected for the construction of the mixture design, which was used to formulate a base for a fermented vegetable dessert. Oat and chickpea flours have an effect on color accentuation (ΔE = 17.37) as well as on increasing water retention (75.31 g/100 g). During storage, post-acidification of the media to pH 4.42 was recorded, with a water holding capacity ranging from 56.64 to 66.12 g per 100 g, indicating a change in the texture of the mixtures. The fermented plant product showed a high viability of lactic acid bacteria, more than 107 CFU/mL for L. delbrueckii subsp. Bulgaricus and more than 108 CFU/mL for S. thermophiles after 30 days of storage. The use of flours in the formulation of fermented products was demonstrated as an alternative strategy for the development of new vegetable-based desserts." @default.
• W3138317794 created "2021-03-29" @default.
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• W3138317794 date "2021-07-01" @default.
• W3138317794 modified "2023-10-06" @default.
• W3138317794 title "Mixture design applied for formulation and characterization of vegetal-based fermented products" @default.
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• W3138317794 doi "https://doi.org/10.1016/j.lwt.2021.111336" @default.
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