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  • 标题:Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products
  • 本地全文:下载
  • 作者:Ina Vasilean ; Iuliana Aprodu ; Maria Garnai
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2021
  • 卷号:10
  • 期号:7
  • 页码:1530
  • DOI:10.3390/foods10071530
  • 出版社:MDPI Publishing
  • 摘要:Legumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and broad bean vegetable milk to further develop vegetable lactic acid-fermented products. The antioxidant activity of legumes was tested, and it was observed that the overall antioxidant activity (DPPH radical scavenging ability) significantly increased after enzyme-assisted hydrolysis while total phenols content decreased. The obtained vegetable milk was then fermented using exopolysaccharides-producing lactic acid bacteria. A significant decolorization was observed after fermentation in the case of broad bean-based products. Rheological behavior of the fermented products was determined using small amplitude oscillatory measurements and the three-interval thixotropy test. Results showed higher complex viscosity values for broad bean-based products, which displayed a weak gel-like structure. The starter cultures used for vegetable milk samples fermentation influenced the resistance to flow.
  • 关键词:enzyme hydrolysis; vegetable milk substitutes; rheological behavior; three-interval thixotropy test; antioxidant activity enzyme hydrolysis ; vegetable milk substitutes ; rheological behavior ; three-interval thixotropy test ; antioxidant activity
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