Pregled bibliografske jedinice broj: 41979
Fermented milk beverages as functional food
Fermented milk beverages as functional food // Proceedings of Euro Food Chem X, Funtional Foods - A new challenge for the food chemists, Vol 2 / Lasztity, R. ; Pfannhauser, W. ; Simon-Sakadi, L. ; Topmoskozi, S. (ur.).
Budimpešta: Publishing Company of TUB, 1999. str. 220-230 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Fermented milk beverages as functional food
Autori
Tratnik, Ljubica ; Božanić, Rajka
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of Euro Food Chem X, Funtional Foods - A new challenge for the food chemists, Vol 2
/ Lasztity, R. ; Pfannhauser, W. ; Simon-Sakadi, L. ; Topmoskozi, S. - Budimpešta : Publishing Company of TUB, 1999, 220-230
Skup
Euro Food Chem X, Funtional Foods - A new challenge for the food chemists
Mjesto i datum
Budimpešta, Mađarska, 22.09.1999. - 24.09.1999
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
funtional foods; acidophilus milk; acidophilus yoghurt; whey protein concentrate
Sažetak
The aim of this investigations was to increase the nutritive value of acidophilus milk (A), with 3% of Lactobacillus acidophilus culture, and acidophilus yoghurt (AY), with 2% Lb. acidophilus culture + 1% yoghurt culture, by addition of whey protein concentrates (WPC), into control milk samples. The milk+WPC-mixing ratio was 80:20%. These samples (A+WPC, AY+WPC) possessed higher protein (4, 5%) and lower fat (2, 7%) content. The growth of lactic acid bacteria (ln N/No) was not significantly higher in acidophilus yoghurt, during fermentation at 40aC until coagulum was formed (2.52 hours), than in acidophilus milk (3.52 hours). The WPC addition into milk caused slower pH-value drop and longer duration of fermentation (for about 50 minutes) than in samples without WPC. However, WPC addition stimulated the growth of all lactic acid bacteria, while slightly higher growth of bacteria in culture mixture occured. Among the all produced samples a significant differences in sensory properties, were not found, after 7 days of storage at 8 oC. The culture mixture had a negligible influence on firmer consistency, while slightly better flavour was obtained. Samples enriched with WPC possessed lower pH-values, slightly softer consistency and lower apparent viscosity, during all time of storage, compared to samples without WPC addition.
Izvorni jezik
Engleski
