Fermentált álgabonafélék fejlesztése és jellemzése

Magyar Agrár- és Élettudományi Egyetem

Agrár- és Élelmiszertudományok Doktori Iskola

Kiskó Gabriella

Benedek Csilla

élelmiszertudományok

Fermented pseuo-cereal based foods will be developed by different starter cultures. Both solid-state and slurry fermentation shall be considered. Pseudo-cereals, such as quinoa, amaranth and buckwheat shall be considered. Microbial growth characteristics during the fermentation process will be investigated. Fermentation process will be optimized to get appreciable physico-chemical properties and nutritional values, such as antioxidant capacity and amino acids of fermented products. Fortification of fermented end products shall be considered to improve the nutritional value of fermented pseudo-cereals.

1 fő

MATE

2025-06-27