Scientific journal
Journal of Food and Nutrition Research
Summary No. 1 / 2019
Ziarno, M. – Zaręba, D. – Henn, E. – Margas, E. – Nowak, M.
Properties of non-dairy gluten-free millet-based fermented beverages developed with yoghurt cultures
Journal of Food and Nutrition Research, 58, 2019, No. 1, s. 21-30
Małgorzata Ziarno, Department of Biotechnology, Microbiology and Food Evaluation, Division of Milk Biotechnology, Faculty of Food Sciences, Warsaw University of Life Sciences - Szkoła Główna Gospodarstwa Wiejskiego, Nowoursynowska Str. 159C,
Received 14 May 2018; 1st revised 31 July 2018; 2nd revised 13 August 2018; accepted 21 August 2018; published online 4 December 2018
Summary: The aim of the study was to develop a recipe of fermented millet-based beverage with the selection of the allergen-free starter (such as milk proteins, lactose and gluten) and to determine fermentation conditions, followed with evaluation of the beverages (survivability of the starter microflora, pH, organoleptic evaluation) during
Keywords: fermented millet beverages; yoghurt culture; lactose-free diet; gluten-free diet
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