New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota

New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota

Two new recipes of baker's yeast bread fortified with fermented apple by-products and avocado or walnut were designed resulting in enhanced profiles of total free amino acids, in vitro protein digestibility (IVPD) and predicted glycemic index (pGI). Concurrently, pools of lactic acid bacteria a...

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Bibliographic Details
Main Authors: Federica Mastrolonardo, Alice Costantini, Andrea Polo, Michela Verni, Wilson José Fernandes Lemos Junior, Ali Zein Alabiden Tlais, Olga Nikoloudaki, Lena Birgitta Marie Granehäll, Marco Gobbetti, Erica Pontonio, Raffaella Di Cagno
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Future Foods
Subjects:
Plant-based ingredients
Apple by-products
Avocado
Walnut
Sourdough
Gut ecosystem
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833524002028
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