Affiliation:
1. Faculty of Agriculture, Department of Food Engineering Bursa Uludag University 16059 Bursa Turkey
2. Graduate School of Natural and Applied Sciences Bursa Uludag University 16059 Bursa Turkey
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.
Subject
Process Chemistry and Technology,Bioengineering,Food Science
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