Shift of Aromatic Profile in Probiotic Hemp Drink Formulations: A Metabolomic Approach.

ABSTRACT: Vegetal drinks as a substitute for milk consumption are raising striking interest in the food industry. Soy and rice drinks are the most successful milk substitutes but are low in protein and fiber contents, are rich in sugars, and their cultivation systems are unsustainable; thus, alternative vegetal sources to resolve these limits must be found. A winning candidate could be hemp seed, which is a powerhouse of nutrients, is sugarless, rich in fiber and proteins, and little land and nutrients demanding. The aim is to develop novel drinks obtained from hemp seeds mixed or not with soy and rice and fermented with probiotics (Lactobacillus fermentum, Lb. plantarum, and Bifidobacterium bifidum). The drinks were characterized for their microbial growth, by means of culture-dependent and -indepe

SUBMITTER: Nissen L 

PROVIDER: S-EPMC6920803 | biostudies-literature | 2019 Oct

REPOSITORIES: biostudies-literature