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Information Journal Paper

Title

Formulation of functional beverage with content of folic acid based on wheat sprout flour

Pages

  37-45

Abstract

 For many years, human tend to use Fermentation products due to the presence of nutrients that are effective on health. The health effects of the FunctionlFermentation products are or directly due to the presence of microorganisms, and their function in the host bodyor indirectly the result of their metabolites during fermentation. Cereal-based products havesuitable bioavailability for probiotic cells and furthmore they have desirable sensoryand nutritional properties. The purpose of this study was to use probiotic bacteria and yeast alone and also simultaneously at three levels of wheat sprout flour to prepare a functional beverage. The study evalated the changes of pH, acidity, counting of probiotic cells and Folic acid content. furthermore, the sensory characteristics were checked using a 5-point Hedonic test. Data were analyzed by SPSS software. Results showed that acidity increased with increasing flour content. The highest survival of probiotic beverage containing 10 grams of wheat sprout flour with bacteria and yeast Initiation culture. in terms of the sensory characteristics and Folic acid, the drink contains 15 sprout of flour with bacteria and yeast.

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    APA: Copy

    MASOOMI, M., SHARIFAN, A., & YOUSEFI, SH.. (2019). Formulation of functional beverage with content of folic acid based on wheat sprout flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(88 ), 37-45. SID. https://sid.ir/paper/72786/en

    Vancouver: Copy

    MASOOMI M., SHARIFAN A., YOUSEFI SH.. Formulation of functional beverage with content of folic acid based on wheat sprout flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(88 ):37-45. Available from: https://sid.ir/paper/72786/en

    IEEE: Copy

    M. MASOOMI, A. SHARIFAN, and SH. YOUSEFI, “Formulation of functional beverage with content of folic acid based on wheat sprout flour,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 88 , pp. 37–45, 2019, [Online]. Available: https://sid.ir/paper/72786/en

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