A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment

A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment

Einkorn (<i>Triticum monococcum</i> L. ssp. <i>monococcum</i>) is gaining renewed interest for its high nutritional value and digestibility. Lactic acid fermentation could enhance these properties by improving micronutrient bioavailability, sensory properties, and shelf life....

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Main Authors: Antonietta Maoloni, Martina Cirlini, Lorenzo Del Vecchio, Raquel Torrijos, Eleonora Carini, Giorgia Rampanti, Federica Cardinali, Vesna Milanović, Cristiana Garofalo, Andrea Osimani, Lucia Aquilanti
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
multiple-strain starter
lactic acid bacteria
lactic acid fermentation
cereal-based yogurt-like fermented beverage
chemical evolution
Online Access:https://www.mdpi.com/2304-8158/13/23/3923
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