Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides

Evaluation of Sensory Properties and Short-Chain Fatty Acid Production in Fermented Soymilk on Addition of Fructooligosaccharides and Raffinose Family of Oligosaccharides

High potential is attributed to the concomitant use of probiotics and prebiotics in a single food product, called “synbiotics”, where the prebiotic component distinctly favours the growth and activity of probiotic microbes. This study implemented a detailed comparison between the prebiotic effect of...

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Bibliographic Details
Main Authors: Minnu Sasi, Sandeep Kumar, Om Prakash, Veda Krishnan, Vinayaka, Govind Singh Tomar, Jigni Mishra, Arpitha S R, Parshant Kaushik, Virendra Singh Rana, Anil Dahuja
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Fermentation
Subjects:
lactic acid bacteria
co-culture fermentation
synbiotic soymilk
fructooligosaccharides
raffinose oligosaccharides
SCFA
Online Access:https://www.mdpi.com/2311-5637/11/4/194
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