Production of a whey-based functional beverage supplemented with soy isoflavones and phytosterols
Yükleniyor...
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Reconstituted whey beverages were prepared from whey powder by adding either soy isoflavones or phytosterols as functional compounds (at levels of 0%, 0.25%, 0.50% or 1.0% w/v) and probiotic bacteria (Lactobacillus acidophilus LA-5 or Lactobacillus casei LBC-81). The addition of nutraceuticals did not change the basic composition of the products. However, a time-dependent increase in sedimentation/phase separation and acidity of fermented functional beverages was observed. Samples supplemented with phytosterols were more preferred by the panel group than the samples supplemented with isoflavones, and no considerable differences were noted between the control and phytosterol-added samples in terms of overall perception.
Açıklama
Anahtar Kelimeler
Functional Whey Beverage, Lb, Acidophilus, Lb, Casei, Phytosterols, Soy Isoflavones, Probiotics
Kaynak
International Journal Of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
69
Sayı
1
