Process for preparing foodstuff having a reduced content of fermented milk products and/or fruit material and composition useful thereof
2001
Solis, L.R.K. | Izurieta, W.P.
Process of preparing foodstuff having a reduced content of fermented milk products and/or fruit material and composition useful therefore. Fermented milk products and/or fruit material in foodstuff can be either simultaneously or separately reduced by adding to said foodstuffs an acidic amylaceous fermented composition resulting from a process wherein: a) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized; b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidubacterium species; c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 3.5 to 4.2 of the fermented materials and ; d) finally stabilized. Composition useful therefore and foodstuff containing same
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