An Assessment of the Functional Properties of Black Amaranth Flour During Fermentation with Probiotic Lactic Acid Bacteria

An Assessment of the Functional Properties of Black Amaranth Flour During Fermentation with Probiotic Lactic Acid Bacteria

This study aimed to ferment protein-rich amaranth flour with different strains of lactic acid bacteria (LAB) and to analyse the fermented dough’s functional properties. The fermented dough analysis was conducted using titrimetric, spectrophotometric, and chromatographic methods. The antioxidant acti...

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Bibliographic Details
Main Authors: Mamadou Lamarana Souare, Alpha Oumar Sily Diallo, Nicoleta Balan, Mihaela Aida Vasile, Lounceny Traore, Gabriela Elena Bahrim, Mihaela Cotârleț, Caterina Nela Dumitru
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Fermentation
Subjects:
black amaranth
fermentation
<i>Lactiplantibacillus</i> spp.
<i>Lacticaseibacillus</i> spp.
tribiotics (pre-, pro-, postbiotics)
gluten-free
Online Access:https://www.mdpi.com/2311-5637/11/7/414
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