Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill.

ABSTRACT: The aim of the present study was to develop a fermented pistachio beverage as a plant-based alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistency and prevent sedimentation. In addition, lactic acid bacteria fermentation was used to develop unique flavours and characteristics in the final product and to achieve microbiological stability for up to 30 days of storage a 4 °C. The formulated beverages were evaluated for chemical-physical characteristics (pH, organic acid production, and fructose, sucrose, and glucose content), nutritional profile (proximate composition, amino acid and GABA content), and volatile organic composition by HS-SPME-GC/MS analysis. The pistachio-based beverages we

SUBMITTER: Reale A 

PROVIDER: S-EPMC11312421 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature