Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and <i>Acrocomia aculeata</i> Pulp

Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and <i>Acrocomia aculeata</i> Pulp

Soymilk has received a lot of attention due to its nutritional value, especially its high protein and isoflavone contents. The objective of this study was to develop a beverage fermented with kefir biomass from soymilk supplemented with 3.5 or 7.0% of <i>Acromia aculeata</i> (Jacq.) Lodd...

Full description

Bibliographic Details
Main Authors: Juliane Cristina de Melo Silva, Railany Vieira Santana, Adrielle Borges de Almeida, Katiuchia Pereira Takeuchi, Mariana Buranelo Egea
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Applied Sciences
Subjects:
bocaiúva
kefir
antioxidant activity
storage
fermented beverages
macaúba
Online Access:https://www.mdpi.com/2076-3417/11/12/5575

Internet

https://www.mdpi.com/2076-3417/11/12/5575

Similar Items