original articleIssue 14 (4) 2015 pp. 397-405
Katarzyna Skryplonek, Małgorzata Jasińska
Fermented probiotic beverages based on acid whey
Background. Production of fermented probiotic beverages can be a good method for acid whey usage. The obtained products combine a high nutritional value of whey with health benefits claimed for probiotic bacteria. The aim of the study was to define quality properties of beverages based on fresh acid whey and milk with addition of buttermilk powder or sweet whey powder.
Material and methods. Samples were inoculated with two strains of commercial probiotic cultures: Lactobacillus acidophilus La-5 or Bifidobacterium animalis Bb-12. After fermentation, samples were stored at refrigerated conditions. After 1, 4, 7, 14 and 21 days sensory characteristics, hardness, acetaldehyde content, titratable acidity, pH acidity and count of bacteria cells were evaluated.
Results. Throughout all storage period, the number of bacteria was higher than 8 log cfu/ml in the all samples. Beverages with La-5 strain had higher hardness and acidity, whilst samples with Bb-12 contained more acetaldehyde. Samples with buttermilk powder had better sensory properties than with sweet whey powder.
Conclusions. Obtained products made of acid whey combined with milk and fortified with buttermilk powder or sweet whey powder, are good medium for growth and survival of examined probiotic bacteria strains. The level of bacteria was sufficient to provide health benefits to consumers.
Keywords: acid whey, buttermilk powder, sweet whey powder, fermented probiotic beverages, psychico-chemical parameters, Lactobacillus acidophilus, Bifidobacterium animalis
|MLA||Skryplonek, Katarzyna, and Małgorzata Jasińska. "Fermented probiotic beverages based on acid whey." Acta Sci.Pol. Technol. Aliment. 14.4 (2015): 397-405. https://doi.org/10.17306/J.AFS.2015.4.39|
|APA||Skryplonek K., Jasińska M. (2015). Fermented probiotic beverages based on acid whey. Acta Sci.Pol. Technol. Aliment. 14 (4), 397-405 https://doi.org/10.17306/J.AFS.2015.4.39|
|ISO 690||SKRYPLONEK, Katarzyna, JASIńSKA, Małgorzata. Fermented probiotic beverages based on acid whey. Acta Sci.Pol. Technol. Aliment., 2015, 14.4: 397-405. https://doi.org/10.17306/J.AFS.2015.4.39|