Influence of fruit juice addition on quality of fermented whey-based beverage
Само за регистроване кориснике
2014
Аутори
Bulatović, MajaKrunić, Tanja
Obradović, Nataša
Vukašinović-Sekulić, Maja
Zarić, Danica
Rakin, Marica
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was to evaluate the influence of fruit juice addition on the quality of fermented whey-based beverages that contain commercial ABY-6 starter culture. Milk (30%) and Cornelian cherry fruit juice (30%) were used for beverages formulation. Cornelian cherry fruit was used based on high antioxidant activity and specific texture that can improve overall quality of beverages. After 4h of whey fermentation followed by fruit juice addition, overall quality of beverages was evaluated by determining the viable cell count, pH value, titratable acidity, antioxidant activity and syneresis of produced beverages. Stability of beverages was monitored during 28 days of storage. Based on the results fruit juice does not have statistically significant influence on viable cell count of probiotic bacteria. On the other hand, fruit significantly improves antioxidant activity and syneresis of beverages. Antioxidant activity reaches level of 88.6-94.5% in beverages formulated with fruit j...uice addition in contrast to the level of 36-36.7% without added fruit juice. Addition of fruit juice decreases syneresis of beverages for 9.5-11.9% after fermentation and for 9.5-25% after 28 days of storage. Titratable acidity and pH value of beverages were significantly affected by fruit juice addition but remain within recommended levels and stable during the whole storage period. To formulate healthy beverage, supplementation of whey with 30% milk and 30% of Cornelian cherry fruit juice is advisable. Obtained fruity whey-based beverage has desirable quality attributes such as antioxidant activity of 97.0% and syneresis of 54.1%. Beverage contains 6.89 log (CFU mL-1 ) probiotic bacteria, has a shelf life of at least 14 days and expresses quality that meets consumers’ demands.
Кључне речи:
whey / ABY-6 / fruit / syneresis / probioticsИзвор:
Proceedings / II International Congress Food Technology, Quality and Safety, Food Tech Congress, 28-30. 10. 2014. Novi Sad, Serbia, 2014, 303-308Издавач:
- Novi Sad : University, Institute of Food Technology
Финансирање / пројекти:
- Производња млечне киселине и пробиотика на отпадним производима прехрамбене и агро-индустрије (RS-MESTD-Technological Development (TD or TR)-31017)
Колекције
Институција/група
Tehnološko-metalurški fakultetTY - CONF AU - Bulatović, Maja AU - Krunić, Tanja AU - Obradović, Nataša AU - Vukašinović-Sekulić, Maja AU - Zarić, Danica AU - Rakin, Marica PY - 2014 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7377 AB - The aim of this study was to evaluate the influence of fruit juice addition on the quality of fermented whey-based beverages that contain commercial ABY-6 starter culture. Milk (30%) and Cornelian cherry fruit juice (30%) were used for beverages formulation. Cornelian cherry fruit was used based on high antioxidant activity and specific texture that can improve overall quality of beverages. After 4h of whey fermentation followed by fruit juice addition, overall quality of beverages was evaluated by determining the viable cell count, pH value, titratable acidity, antioxidant activity and syneresis of produced beverages. Stability of beverages was monitored during 28 days of storage. Based on the results fruit juice does not have statistically significant influence on viable cell count of probiotic bacteria. On the other hand, fruit significantly improves antioxidant activity and syneresis of beverages. Antioxidant activity reaches level of 88.6-94.5% in beverages formulated with fruit juice addition in contrast to the level of 36-36.7% without added fruit juice. Addition of fruit juice decreases syneresis of beverages for 9.5-11.9% after fermentation and for 9.5-25% after 28 days of storage. Titratable acidity and pH value of beverages were significantly affected by fruit juice addition but remain within recommended levels and stable during the whole storage period. To formulate healthy beverage, supplementation of whey with 30% milk and 30% of Cornelian cherry fruit juice is advisable. Obtained fruity whey-based beverage has desirable quality attributes such as antioxidant activity of 97.0% and syneresis of 54.1%. Beverage contains 6.89 log (CFU mL-1 ) probiotic bacteria, has a shelf life of at least 14 days and expresses quality that meets consumers’ demands. PB - Novi Sad : University, Institute of Food Technology C3 - Proceedings / II International Congress Food Technology, Quality and Safety, Food Tech Congress, 28-30. 10. 2014. Novi Sad, Serbia T1 - Influence of fruit juice addition on quality of fermented whey-based beverage EP - 308 SP - 303 UR - https://hdl.handle.net/21.15107/rcub_technorep_7377 ER -
@conference{ author = "Bulatović, Maja and Krunić, Tanja and Obradović, Nataša and Vukašinović-Sekulić, Maja and Zarić, Danica and Rakin, Marica", year = "2014", abstract = "The aim of this study was to evaluate the influence of fruit juice addition on the quality of fermented whey-based beverages that contain commercial ABY-6 starter culture. Milk (30%) and Cornelian cherry fruit juice (30%) were used for beverages formulation. Cornelian cherry fruit was used based on high antioxidant activity and specific texture that can improve overall quality of beverages. After 4h of whey fermentation followed by fruit juice addition, overall quality of beverages was evaluated by determining the viable cell count, pH value, titratable acidity, antioxidant activity and syneresis of produced beverages. Stability of beverages was monitored during 28 days of storage. Based on the results fruit juice does not have statistically significant influence on viable cell count of probiotic bacteria. On the other hand, fruit significantly improves antioxidant activity and syneresis of beverages. Antioxidant activity reaches level of 88.6-94.5% in beverages formulated with fruit juice addition in contrast to the level of 36-36.7% without added fruit juice. Addition of fruit juice decreases syneresis of beverages for 9.5-11.9% after fermentation and for 9.5-25% after 28 days of storage. Titratable acidity and pH value of beverages were significantly affected by fruit juice addition but remain within recommended levels and stable during the whole storage period. To formulate healthy beverage, supplementation of whey with 30% milk and 30% of Cornelian cherry fruit juice is advisable. Obtained fruity whey-based beverage has desirable quality attributes such as antioxidant activity of 97.0% and syneresis of 54.1%. Beverage contains 6.89 log (CFU mL-1 ) probiotic bacteria, has a shelf life of at least 14 days and expresses quality that meets consumers’ demands.", publisher = "Novi Sad : University, Institute of Food Technology", journal = "Proceedings / II International Congress Food Technology, Quality and Safety, Food Tech Congress, 28-30. 10. 2014. Novi Sad, Serbia", title = "Influence of fruit juice addition on quality of fermented whey-based beverage", pages = "308-303", url = "https://hdl.handle.net/21.15107/rcub_technorep_7377" }
Bulatović, M., Krunić, T., Obradović, N., Vukašinović-Sekulić, M., Zarić, D.,& Rakin, M.. (2014). Influence of fruit juice addition on quality of fermented whey-based beverage. in Proceedings / II International Congress Food Technology, Quality and Safety, Food Tech Congress, 28-30. 10. 2014. Novi Sad, Serbia Novi Sad : University, Institute of Food Technology., 303-308. https://hdl.handle.net/21.15107/rcub_technorep_7377
Bulatović M, Krunić T, Obradović N, Vukašinović-Sekulić M, Zarić D, Rakin M. Influence of fruit juice addition on quality of fermented whey-based beverage. in Proceedings / II International Congress Food Technology, Quality and Safety, Food Tech Congress, 28-30. 10. 2014. Novi Sad, Serbia. 2014;:303-308. https://hdl.handle.net/21.15107/rcub_technorep_7377 .
Bulatović, Maja, Krunić, Tanja, Obradović, Nataša, Vukašinović-Sekulić, Maja, Zarić, Danica, Rakin, Marica, "Influence of fruit juice addition on quality of fermented whey-based beverage" in Proceedings / II International Congress Food Technology, Quality and Safety, Food Tech Congress, 28-30. 10. 2014. Novi Sad, Serbia (2014):303-308, https://hdl.handle.net/21.15107/rcub_technorep_7377 .