Bio-functional and prebiotics properties of products based on whole grain sorghum fermented with lactic acid bacteria

Products fermented with lactic acid bacteria based on whole grain flours of red or white sorghum (Sorghum bicolor (L.) Moench) added with malted sorghum flour, or with skim milk (SM) were developed. Composition, protein amino acid profile, total acidity, pH, prebiotic potential, and bio-functional p...

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Veröffentlicht in:	Journal of the science of food and agriculture 2024-03, Vol.104 (5), p.2971-2979
Hauptverfasser:	Garzón, Antonela G, Veras, Flávio Fonseca, Brandelli, Adriano, Drago, Silvina R
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Amino acid composition Amino acids Angiotensin Antihypertensives Antioxidants Antioxidants - metabolism Ascorbic acid Bacteria Dietary fiber Digestive system Edible Grain - metabolism Fermented food Food industry Functional foods & nutraceuticals Gastrointestinal tract Gluten Grain Lactic acid Lactic acid bacteria Lactobacillales - metabolism Lysine Nutrient content Peptidyl-dipeptidase A Prebiotics Probiotics Protein composition Proteins Skim milk Sorghum Sorghum - chemistry Sorghum bicolor bicolor Vitamin E Whole Grains α-Amylase
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