Probiotic fermentation of soybeans and use of fermented soy in cookies
Fermentation with LL effectively enhanced GABA content (P < 0.05) and preserved cookie texture comparable to that of 100% wheat flour cookies. These results can support the potential of LL fermentation in developing GABA-enriched plant-based functional foods. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Zhenjia Chen (ORCID: https://orcid.org/0000-0002-3096-1377)
- Y LIU
- Xin Chen (ORCID: https://orcid.org/0000-0002-0272-012X)
- P. L. Ng
Institutions
- Shanxi Agricultural University (CN)
- Michigan State University (US)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-12-24
- DOI
- https://doi.org/10.1002/jsfa.70409
- Primary Topic
- GABA and Rice Research
- Type
- article
- Field-Weighted Citation Impact
- 0.00