Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), t...

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Bibliographic Details
Main Authors: Sana M’hir, Pasquale Filannino, Asma Mejri, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lamia Ayed
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Foods
Subjects:
carob
oat flour
whey permeates
response surface method
kefir grain
fermentation
Online Access:https://www.mdpi.com/2304-8158/10/2/294

Internet

https://www.mdpi.com/2304-8158/10/2/294

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