{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T13:45:38Z","timestamp":1791726338789,"version":"4.3.4"},"reference-count":41,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2023,7,21]],"date-time":"2023-07-21T00:00:00Z","timestamp":1689897600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005013","name":"Academic Center for Education, Culture and Research","doi-asserted-by":"publisher","award":["3\/41400"],"award-info":[{"award-number":["3\/41400"]}],"id":[{"id":"10.13039\/501100005013","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2023,9]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>One of the challenges of the food industry is detecting the potential of novel non\u2010dairy food matrices to deliver probiotic bacteria to humans as cholesterol\u2010free products, suitable for people with lactose intolerance and sensitivity to dairy proteins. In this study, the possibility of adding sprouted quinoa milk (SQM) at 0%, 50%, and 100% levels in probiotic non\u2010dairy dessert containing native <jats:italic>Lactobacillus plantarum<\/jats:italic> isolated from camel milk was investigated. Physicochemical, functional, microbiological, color, texture, and organoleptic characteristics of probiotic dessert samples were evaluated during 1, 7, and 14\u2009days of storage at 4\u00b0C. According to the results, fat, protein, carbohydrates, and ash increased significantly during germination (<jats:italic>p<\/jats:italic>\u2009&lt;\u2009.05). With boosting the SQM levels in the probiotic desserts, the number of soluble solids increased, and the syneresis decreased significantly (<jats:italic>p<\/jats:italic>\u2009&lt;\u2009.05). The simultaneous increase in SQM levels and time caused an increase in acidity and decreased the moisture content of the samples. As the storage time increased, the intensity of the syneresis also decreased. The brightness index in all samples containing SQM was lower than in the control sample. During storage, the viable cell number of <jats:italic>Lactobacillus plantarum<\/jats:italic> in all samples decreased significantly. However, they were above the minimum required for FDA recommendation (6 log CFU\u2009g<jats:sup>\u22121<\/jats:sup>), varying from 4.6\u2009\u00d7\u2009108\u2009CFU\/mL to 4.3\u2009\u00d7\u2009107\u2009CFU\/mL for 50% SQM treatment. It was concluded that probiotic desserts containing SQM up to 50% could be properly presented in the market as gluten\u2010free and functional food products.<\/jats:p>","DOI":"10.1002\/fsn3.3517","type":"journal-article","created":{"date-parts":[[2023,7,22]],"date-time":"2023-07-22T04:04:27Z","timestamp":1689998667000},"page":"5596-5608","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Production of the probiotic dessert containing sprouted quinoa milk and evaluation of physicochemical and microbial properties during storage"],"prefix":"10.1002","volume":"11","author":[{"given":"Hanieh","family":"Yarabbi","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad  Mashhad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sahar","family":"Roshanak","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University of Mashhad  Mashhad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0077-5204","authenticated-orcid":false,"given":"Elnaz","family":"Milani","sequence":"additional","affiliation":[{"name":"Department of Food processing Iranian Academic Center for Education Culture and Research (ACECR)  Mashhad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,7,21]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2019.04.003"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.1832"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.22104\/jift.2016.278"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.2771"},{"key":"e_1_2_9_6_1","first-page":"1","volume-title":"Official methods of analysis of AOAC 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