Bioaccessibility and antioxidant capacity of kefir‐based smoothies fortified with kale and spinach after in vitro gastrointestinal digestion
Lutfiye Yilmaz‐Ersan,
Tulay Ozcan,
Buse Usta‐Gorgun
et al.
Abstract:The kefir‐based smoothies with kale and spinach were designed as a ready‐to‐drink and innovative functional snack. Microbiological, physicochemical, as well as pre‐ and postgastrointestinal total antioxidant capacity (TAC; CUPRAC, DPPH, and FRAP) analyses were conducted. It was determined that the kefir‐based smoothies with vegetables had higher ash, carbohydrate, and dietary fiber values. Fructose and glucose contents of smoothy with kale were high, while smoothy with spinach included high sucrose and maltose… Show more
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