Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. The valorization of BPs is beneficial for both the environment and the food industry. 5Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuaniaĭuring plant-based drinks production a significant amount of valuable by-products (BPs) is obtained.
4Institute of Food Safety, Animal Health and Environment “BIOR,” Riga, Latvia.3Centre of Food Chemistry, University of Latvia, Riga, Latvia.2Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania.
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