Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity

Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity

Legumes are an interesting matrix for food production. The aim of this study was to develop functional plant-based snacks using fermented red bean (RBB) seeds enriched with the following additives: marjoram—RBM (2%); carrot—RBC (30%); and red beetroot—RBRB (15%). In the process of constructing the s...

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Bibliographic Details
Main Authors: Małgorzata Gumienna, Małgorzata Lasik-Kurdyś, Krystyna Szymandera-Buszka, Barbara Górna-Szweda, Dorota Walkowiak-Tomczak, Anna Jędrusek-Golińska
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
aquafaba
fermented beans
bioactive compounds
sensory analysis
gastrointestinal tract
gut microbiota
Online Access:https://www.mdpi.com/2304-8158/14/1/88
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