Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products.

ABSTRACT: Legumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and broad bean vegetable milk to further develop vegetable lactic acid-fermented products. The antioxidant activity of legumes was tested, and it was observed that the overall antioxidant activity (DPPH radical scavenging ability) significantly increased after enzyme-assisted hydrolysis while total phenols content decreased. The obtained vegetable milk was then fermented using exopolysaccharides-producing lactic acid bacteria. A significant decolorization was observed after fermentation in the case of broad bean-based products. Rheological behavior

SUBMITTER: Vasilean I 

PROVIDER: S-EPMC8305426 | biostudies-literature | 2021 Jul

REPOSITORIES: biostudies-literature