One of the natural way to improve quality of baking goods is fermentation of raw material using lactic acid bacteria, which have probiotic characteristics. The aim of a present work is to analyze the technological and functional properties of cannabis and quinoa seeds fermented by lactic acid bacteria, and to evaluate the usage possibilities of these products for baked goods quality and sensory properties improving. During the project, quinoa and cannabis seeds will be fermented by strains belonging to Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus brevis species. Optimal conditions for bioproducts production will be investigated. Technologic and functional qualities of bioproducts will be discovered. Fermented seeds bioproducts will be used to improve baked goods quality. The purpose of this research work is to develop the skills of a young researcher in the laboratory and enhance her qualifications in deepening her knowledge in the field of natural bio-product manufacturing.
Project funding:
Project is funded by EU Structural Funds according to the 2014–2020 Operational Programme for the European Union Funds’ Investments priority “Development of scientific competence of researchers, other researchers, students through practical scientific activities” under Measure No. 09.3.3-LMT-K-712.
Project results:
One student is involved in a project who works on the research studies and improves knowledge and skills in the laboratory. During the project, technological and functional properties of fermented quinoa and cannabis seeds with probiotic bacteria strains will be investigated. Moreover, the impact of fermented seeds on baked goods will be studied.
Period of project implementation: 2018-10-01 - 2019-04-30
Project coordinator: Kaunas University of Technology
