Properties Of Milk Permeate Synbiotic Beverages Enriched With Carrot Juice And Barley And Oat Flour

Properties Of Fermented Permeate Beverages Enriched With Barley, Oat And Black Rice Extract

“…fermented with L. helveticus (5.75). The pH values reduction for all treatments during storage is due to the accumulation of lactic and organic acids produced by lactic acid bacteria and its metabolic activity [30], [31]. Also, [32] found that fortification of functional beverages from whey and permeate with fruit lowers the pH value.…”

“…The higher antioxidant activity in black rice than in barley and oats may be due to the high percentage of malvidin, cyanidin-3-glucoside and anthocyanin pigment [33]. in addition to being hydrophilic pigment and could bind to protein, and thus the pigment remains in a state of protection during storage [31], [34], [35]. [36] found that starter cultures increase the solubility and extractability of polyphenolic compounds; the effectiveness of these reactions depends on the strain and the specific enzymatic activity of bacteria.…”