Tables index

From

Fermented Soy-coffee Pudding Dessert Containing Probiotics: Product Formulation and Evaluation of Compositional Changes during Fermentation

Giselle Duarte, Ilana Felberg, Veronica Calado, Juliana DePaula, Monalisa S. C. de Jesus, Rosires Deliza, Marco Antonio L. Miguel, Adriana Farah

Journal of Food and Nutrition Research. 2023, 11(5), 333-344 doi:10.12691/jfnr-11-5-1
  • Table 1. Parameters of the power law model for the control and the three tested soluble coffee percentages (0.5%, 1.0%, and 1.5%)
  • Table 2. Macroconstituents composition of the final fermented soy-coffee pudding dessert
  • Table 3. Content of sucrose and oligosaccharides before and after the soy-coffee pudding fermentation
  • Table 4a. Contents of isoflavones in the formulated fermented soy-coffee pudding dessert
  • Table 4b. Contents of chlorogenic acids in the formulated fermented soy-coffee pudding dessert
  • Table 4c. Contents of phenolic acids in the formulated fermented soy-coffee pudding dessert