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The probiotic chestnut-based dairy matrix: Influence on the metabolomic formation and the nutritional quality

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2023-06-28

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Wiley

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Abstract

The aim of this study was to characterise the impact of mixed probiotic strains and fortification with chestnut beverage (CB) on metabolomic formation in a plant-based dairy matrix. Bacterial growth, nutritional composition and metabolomics were investigated during the period of 21-day storage. The amino acid score (AAS), essential amino acid index (EAAI), nutritional index (NI) and biological value (BV) of the samples were determined to characterise their nutritional quality. The fortification with CB increased the nutritional quality of samples due to high EAAI, AAS, NI and BV. Using HPLC-DAD, GC-MS and HS-GC/MS-based instrumental techniques, 48 metabolomics were identified.

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Yogurt, Milk, Fermentation, Acids, Metabolomic, Nutrition, Probiotic, Dairy, Chestnut, Science & technology, Life sciences & biomedicine, Food science & technology, Food science & technology

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https://doi.org/10.1111/1471-0307.12986
 https://hdl.handle.net/11452/45227

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