Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain
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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, 55503-55510Izdavač:
- 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
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Institucija/grupa
Tehnološko-metalurški fakultetTY - 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 . .