Ontology highlight
ABSTRACT:
SUBMITTER: M'hir S
PROVIDER: S-EPMC7912806 | biostudies-literature | 2021 Feb
REPOSITORIES: biostudies-literature
Foods (Basel, Switzerland) 20210201 2
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), total phenolics content (TCP), DPPH radical scavenging activity, and overall acceptability (OA) in KLB. The statistical design provided thirteen formulations where OF concentration varied from 3% to 5% ...[more]