Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product.

Bioavailability Biofortified pearl millet Fermented food Lactic acid bacteria Micronutrients Nutritional attributes Probiotics

Journal

Food chemistry: X
ISSN: 2590-1575
Titre abrégé: Food Chem X
Pays: Netherlands
ID NLM: 101751436

Informations de publication

Date de publication:
30 Jun 2024
Historique:
received: 26 02 2024
revised: 14 05 2024
accepted: 15 05 2024
medline: 6 6 2024
pubmed: 6 6 2024
entrez: 6 6 2024
Statut: epublish

Résumé

The primary goal of this study was to assess the effect of selective fermentation on the nutritional and techno-functional characteristics of fermented millet-skim milk-based product. The product was made with HHB-311 biofortified pearl millet (PM) flour, skim milk powder, and isolated cultures (either alone or in combination) of

Identifiants

DOI: 10.1016/j.fochx.2024.101483 PMID: 38840723 PMC: PMC11152665
pubmed: 38840723
doi: 10.1016/j.fochx.2024.101483
pii: S2590-1575(24)00370-5
pmc: PMC11152665
doi:

Types de publication

Journal Article

Langues

eng

Pagination

101483

Informations de copyright

© 2024 The Authors.

Déclaration de conflit d'intérêts

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Mrinal Samtiya (M)

Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India.
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028, India.

Prarabdh C Badgujar (PC)

Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028, India.

Gauri A Chandratre (GA)

Department of Veterinary Public Health and Epidemiology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana 125001, India.

Rotimi E Aluko (RE)

Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.

Ashwani Kumar (A)

Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India.

Bharat Bhushan (B)

Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131 028, India.
Department of Food Science, Technology and Processing, School of Health Sciences, Amity University Punjab, Mohali, Punjab-140306, India.

Tejpal Dhewa (T)

Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India.

Classifications MeSH