The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (<i>Lupinus angustifolius</i> L.) Seeds

The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (<i>Lupinus angustifolius</i> L.) Seeds

Plant derived fermented beverages have recently gained consumers’ interest, particularly due to their intrinsic functional properties and presence of beneficial microorganisms. Three variants containing 5%, 10%, and 15% (<i>w</i>/<i>w</i>) of sweet blue lupin (<i>Lupinu...

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Bibliographic Details
Main Authors: Łukasz Łopusiewicz, Emilia Drozłowska, Paulina Trocer, Paweł Kwiatkowski, Artur Bartkowiak, Annett Gefrom, Monika Sienkiewicz
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Molecules
Subjects:
lupin
vegan foods
functional foods
fermentation
kefir
lactic acid bacteria
Online Access:https://www.mdpi.com/1420-3049/25/24/5791

Internet

https://www.mdpi.com/1420-3049/25/24/5791

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