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

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dc.contributor.authorYilmaz-Ersan, Lutfiye
dc.contributor.authorOzcan, Tulay
dc.contributor.authorAkpinar-Bayizit, Arzu
dc.contributor.authorUsta-Gorgun, Buse
dc.contributor.authorKeser, Gokce
dc.contributor.authorCiniviz, Melike
dc.contributor.authorDemiray-Teymuroglu, Merve
dc.contributor.orcid0000-0002-0223-3807
dc.contributor.researcheridAAG-8194-2021
dc.date.accessioned2024-09-25T11:09:54Z
dc.date.available2024-09-25T11:09:54Z
dc.date.issued2023-06-28
dc.description.abstractThe 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.
dc.identifier.doi10.1111/1471-0307.12986
dc.identifier.endpage908
dc.identifier.issn1364-727X
dc.identifier.issue4
dc.identifier.startpage895
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12986
dc.identifier.urihttps://hdl.handle.net/11452/45227
dc.identifier.volume76
dc.identifier.wos001018967600001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherWiley
dc.relation.journalInternational Journal Of Dairy Technology
dc.subjectYogurt
dc.subjectMilk
dc.subjectFermentation
dc.subjectAcids
dc.subjectMetabolomic
dc.subjectNutrition
dc.subjectProbiotic
dc.subjectDairy
dc.subjectChestnut
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.subjectFood science & technology
dc.titleThe probiotic chestnut-based dairy matrix: Influence on the metabolomic formation and the nutritional quality
dc.typeArticle
dspace.entity.typePublication

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