Preparation of Side Stream Blends. Fermentation Trials after strains selection. Cell Growth and Acidification. Metabolisation of Sugars & Effect on Proteins. Post-Fermentation Processing Trials. Low Moisture Extrusion. Investigation on Techno-Functional Properties. Extrudates – Structure Formation under Heat. Blends of sunflower seed press cakes and cheese whey were successfully fermented with lactic acid bacteria and yeasts. Fermentation of the blends changed their colour and increased their oil and water binding capacity. Low moisture extrusion barely affected the colour of the blends, but limited heat-induced structure formation.
Turning poop into gold? Fermentation and Extrusion for Increasing the Value of Sunflower Seed Press Cakes and Cheese Whey / N. Raak, N. Mangieri, G. Colombo, R. Foschino, M. Corredig. ((Intervento presentato al 3. convegno Food Chemistry Conference - Shaping Healthy and Sustainable Food Chains through Knowledge tenutosi a Dresden nel 2023.
Turning poop into gold? Fermentation and Extrusion for Increasing the Value of Sunflower Seed Press Cakes and Cheese Whey
N. Mangieri;R. Foschino;
2023
Abstract
Preparation of Side Stream Blends. Fermentation Trials after strains selection. Cell Growth and Acidification. Metabolisation of Sugars & Effect on Proteins. Post-Fermentation Processing Trials. Low Moisture Extrusion. Investigation on Techno-Functional Properties. Extrudates – Structure Formation under Heat. Blends of sunflower seed press cakes and cheese whey were successfully fermented with lactic acid bacteria and yeasts. Fermentation of the blends changed their colour and increased their oil and water binding capacity. Low moisture extrusion barely affected the colour of the blends, but limited heat-induced structure formation.
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