FERMENTED NON-DAIRY FOOD COMPOSITION COMPRISING OAT AND FABA PROTEINS

The present invention relates to a fermented non-dairy food composition comprising: a) 5 - 10 wt. % oat, preferably 6 - 8 wt. % oat, b) 1.5 - 4 wt. % faba protein, c) 2 - 5 wt. %vegetable oil, d) water, and e) optionally added water binding fibers and wherein the food composition has a minimum PDCAA...

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Bibliographische Detailangaben
Hauptverfasser:	MARCHESINI, Giulia, MESLIN, Louise, GONZALEZ TOLEDO, Selene Yadira, RADIGUET, Sébastien, MARQUARDT, Valerie, JARNO, Lise, HERNANDEZ GARCIA, Irma Lidia
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a fermented non-dairy food composition comprising: a) 5 - 10 wt. % oat, preferably 6 - 8 wt. % oat, b) 1.5 - 4 wt. % faba protein, c) 2 - 5 wt. %vegetable oil, d) water, and e) optionally added water binding fibers and wherein the food composition has a minimum PDCAAS of 0.80, preferably 0.90 - 0.95.