| Autor: |
Донева, Мария, Логиновска, Камелия, Вълчков, Александър, Иванова, Силвия, Методиева, Петя, Начева, Илиана |
| Zdroj: |
Journal of Mountain Agriculture on the Balkans (JMAB); 2024, Vol. 27 Issue 3, p491-511, 21p |
| Abstrakt: |
Experiments were conducted to determine the fatty acid composition of natural and fermented plant-based milks from walnuts and almonds. The fatty acid profile of natural plant milks was compared with those fermented with Lactiplantibacillus plantarum NBIMCC 3447 and Lactobacillus gasseri NBIMCC 2450 walnut and almond milks. The amount of polyunsaturated fatty acids increased and the content of saturated fatty acids significantly decreased in the fermented experimental variants of plant milks. In the fermentation samples, an increase in the content of Omega 6 fatty acids was observed, compared to the source samples, and it was most noticeable in the fermented walnut milks, where it increased 4.5 times. Moreover, in the fermented experimental variants, the content of lauric, myristic and stearic acids decreased reliably. The resulting fermented plant- based milks have a low content of saturated fatty acids, which makes them suitable food sources in a healthy human diet. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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