Characterisation of physicochemical properties, anti-hyperglycaemic effects, and probiotic potentials in fermented pumpkin drink utilising Lactobacillus mali isolated from water kefir
Wee Yin Koh,
Xiao Xian Lim,
Utra Uthumporn
et al.
Abstract:Pumpkin has been reported to be a good probiotic delivery vehicle, but it has a short shelf life, is susceptible to enzymatic browning, and prone to microbial spoilage. Pumpkin could be transformed into a value-added beverage through the fermentation by LAB. In the present work, the probiotic viability, physicochemical, antioxidative, antihyperglycemic, and sensory properties of Lactobacillus mali-fermented pumpkin drink (FPD) during eight weeks of refrigerated storage at 4°C were investigated. There were sign… Show more
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