Fermentált hüvelyeseken alapuló italok biológiai és táplálkozási vonatkozásai

Magyar Agrár- és Élettudományi Egyetem

Agrár- és Élelmiszertudományok Doktori Iskola

Nath Arijit

Kiskó Gabriella

élelmiszertudományok

Fermented legume-based foods such as soybean and lupin milks will be formulated utilizing various starter cultures. In this study, slurry fermentation of legume-based seed milks will be investigated. The degree of hydrolysis of milk proteins and growth characteristics of microbes during the fermentation process will be studied. The fermentation process will be optimised with the aim of achieving significant physico-chemical properties and nutritional values. Such values will include, but are not limited to, antioxidant capacity, anti-angiotensin converting enzyme activity, antimicrobial activity, free-amino acid composition and anti-nutritive activity in the fermented food products. Sensory aspects of legume-based fermented food products will be investgated.

1 fő

MATE

2025-12-15