Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization.

ABSTRACT: Plant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend with rice flour, was used to design a novel lactose- and gluten-free yogurt-like (YL) product with suitable nutritional, functional, and sensory features. The growth and the acidification of three different lactic acid bacteria strains were monitored to better set up the biotechnological protocol for making the YL product. Hemp flour conferred the high fiber (circa 2.6 g/100 g), protein (circa 4 g/100 g), and mineral contents of the YL product, while fermentation by selected lactic acid bacteria incr

SUBMITTER: Montemurro M 

PROVIDER: S-EPMC9914809 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature