Determination of Nutritional Value, Antioxidant Activities, Microbiological and Sensory Properties of Almond, Soy and Oat Based Fermented Beverages
GÜL EDA KILINÇ,
Alev KESER,
Hamdi Barbaros ÖZER
Abstract:Plant-based milks have become popular in recent years for vegan and vegetarian diets as well as sustainable nutrition choices. It was aimed to determine the survival rate of probiotic bacterial culture as a result of different storage periods of almond, soy and oat milk-based fermented beverages, to determine their nutritional values and total antioxidant activities, and to evaluate their sensory properties. Almond, soy and oat milk and one type of semi-skimmed cow's milk were used as the control group. Strept… Show more
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