The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation DOI Creative Commons

Sahar Bahrami,

Nafiseh Davati, Nooshin Noshirvani

et al.

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(3), P. 2131 - 2144

Published: Jan. 2, 2024

Abstract The dairy–cereal‐based food, known as Doowina, is one of the traditional fermented foods in Iran. We aimed to improve health‐promoting properties Doowina by using turnips, butternut squash, and sourdough a new functional food with high nutritional value antioxidant activity. Therefore, physicochemical, microbial, sensory samples supplements (8% turnip 8% squash) different concentrations (0, 0.5, 1%) were studied during 0, 3, 6, 9 days fermentation time. results showed that there was no significant difference ( p < .05) moisture ash content between formulations Doowina. There also phenolic compound activity period. However, number lactic acid bacteria (LAB) increased significantly until 6th day fermentation, protein decreased all According results, squash had highest total content, activity, linoleic rating samples.

Language: Английский

Amino Acids Based Total Protein Versus Crude Protein in Mixed Fermented Food: Case Study of Tarhana DOI
Simge Varol, Barçın Karakaş

Journal of Food Composition and Analysis, Journal Year: 2025, Volume and Issue: 142, P. 107380 - 107380

Published: Feb. 21, 2025

Language: Английский

Citations

0
The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation DOI Creative Commons

Sahar Bahrami,

Nafiseh Davati, Nooshin Noshirvani

et al.

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(3), P. 2131 - 2144

Published: Jan. 2, 2024

Abstract The dairy–cereal‐based food, known as Doowina, is one of the traditional fermented foods in Iran. We aimed to improve health‐promoting properties Doowina by using turnips, butternut squash, and sourdough a new functional food with high nutritional value antioxidant activity. Therefore, physicochemical, microbial, sensory samples supplements (8% turnip 8% squash) different concentrations (0, 0.5, 1%) were studied during 0, 3, 6, 9 days fermentation time. results showed that there was no significant difference ( p < .05) moisture ash content between formulations Doowina. There also phenolic compound activity period. However, number lactic acid bacteria (LAB) increased significantly until 6th day fermentation, protein decreased all According results, squash had highest total content, activity, linoleic rating samples.

Language: Английский

Citations

2