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Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain

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2014
bitstream_13108.pdf (276.0Kb)
Autori
Bulatović, Maja
Krunić, Tanja
Vukašinović-Sekulić, Maja
Zarić, Danica
Rakin, Marica
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentu
Apstrakt
Beverages produced by fermentation of whey have significantly lower viscosity, milder flavour and less viability of probiotic microorganisms compared to those obtained by fermentation of milk. Therefore, it is necessary to choose an adequate combination of cultures and supplements that can enhance these characteristics of the final product. The main objectives of this paper were to study the influence of milk and additional probiotic strain Lactobacillus rhamnosus ATCC 7469 on the quality attributes of a fermented whey-based beverage containing commercial ABY-6 starter culture. To formulate a beverage that meets the required criteria for probiotics, supplementation of whey with 30% milk and its fermentation by ABY-6 co-cultured with L. rhamnosus is advisable. The obtained whey-based beverage has desirable texture and sensory quality attributes similar to traditional products and meets consumers' demands. The beverage contains 7.49 log(CFU mL(-1)) probiotic bacteria, expresses antioxida...nt activity of 45.1%, satisfactory sensory characteristics and has a shelf life of at least 20 days.

Izvor:
RSC Advances, 2014, 4, 98, 55503-55510
Izdavač:
  • Royal Soc Chemistry, Cambridge
Finansiranje / projekti:
  • Proizvodnja mlečne kiseline i probiotika na otpadnim proizvodima prehrambene i agro-industrije (RS-31017)

DOI: 10.1039/c4ra08905g

ISSN: 2046-2069

WoS: 000344989800077

Scopus: 2-s2.0-84908582386
[ Google Scholar ]
19
15
URI
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2710
Kolekcije
  • Radovi istraživača / Researchers’ publications (TMF)
  • Radovi istraživača (Inovacioni centar) / Researchers’ publications (Innovation Centre)
Institucija/grupa
Tehnološko-metalurški fakultet
TY  - JOUR
AU  - Bulatović, Maja
AU  - Krunić, Tanja
AU  - Vukašinović-Sekulić, Maja
AU  - Zarić, Danica
AU  - Rakin, Marica
PY  - 2014
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2710
AB  - Beverages produced by fermentation of whey have significantly lower viscosity, milder flavour and less viability of probiotic microorganisms compared to those obtained by fermentation of milk. Therefore, it is necessary to choose an adequate combination of cultures and supplements that can enhance these characteristics of the final product. The main objectives of this paper were to study the influence of milk and additional probiotic strain Lactobacillus rhamnosus ATCC 7469 on the quality attributes of a fermented whey-based beverage containing commercial ABY-6 starter culture. To formulate a beverage that meets the required criteria for probiotics, supplementation of whey with 30% milk and its fermentation by ABY-6 co-cultured with L. rhamnosus is advisable. The obtained whey-based beverage has desirable texture and sensory quality attributes similar to traditional products and meets consumers' demands. The beverage contains 7.49 log(CFU mL(-1)) probiotic bacteria, expresses antioxidant activity of 45.1%, satisfactory sensory characteristics and has a shelf life of at least 20 days.
PB  - Royal Soc Chemistry, Cambridge
T2  - RSC Advances
T1  - Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain
EP  - 55510
IS  - 98
SP  - 55503
VL  - 4
DO  - 10.1039/c4ra08905g
ER  - 
@article{
author = "Bulatović, Maja and Krunić, Tanja and Vukašinović-Sekulić, Maja and Zarić, Danica and Rakin, Marica",
year = "2014",
abstract = "Beverages produced by fermentation of whey have significantly lower viscosity, milder flavour and less viability of probiotic microorganisms compared to those obtained by fermentation of milk. Therefore, it is necessary to choose an adequate combination of cultures and supplements that can enhance these characteristics of the final product. The main objectives of this paper were to study the influence of milk and additional probiotic strain Lactobacillus rhamnosus ATCC 7469 on the quality attributes of a fermented whey-based beverage containing commercial ABY-6 starter culture. To formulate a beverage that meets the required criteria for probiotics, supplementation of whey with 30% milk and its fermentation by ABY-6 co-cultured with L. rhamnosus is advisable. The obtained whey-based beverage has desirable texture and sensory quality attributes similar to traditional products and meets consumers' demands. The beverage contains 7.49 log(CFU mL(-1)) probiotic bacteria, expresses antioxidant activity of 45.1%, satisfactory sensory characteristics and has a shelf life of at least 20 days.",
publisher = "Royal Soc Chemistry, Cambridge",
journal = "RSC Advances",
title = "Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain",
pages = "55510-55503",
number = "98",
volume = "4",
doi = "10.1039/c4ra08905g"
}
Bulatović, M., Krunić, T., Vukašinović-Sekulić, M., Zarić, D.,& Rakin, M.. (2014). Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain. in RSC Advances
Royal Soc Chemistry, Cambridge., 4(98), 55503-55510.
https://doi.org/10.1039/c4ra08905g
Bulatović M, Krunić T, Vukašinović-Sekulić M, Zarić D, Rakin M. Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain. in RSC Advances. 2014;4(98):55503-55510.
doi:10.1039/c4ra08905g .
Bulatović, Maja, Krunić, Tanja, Vukašinović-Sekulić, Maja, Zarić, Danica, Rakin, Marica, "Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain" in RSC Advances, 4, no. 98 (2014):55503-55510,
https://doi.org/10.1039/c4ra08905g . .

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