Production of a whey-based functional beverage supplemented with soy isoflavones and phytosterols

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dc.authorid0000-0003-0450-8058en_US
dc.authorid0000-0001-6669-0444en_US
dc.contributor.authorSeyhan, Emine
dc.contributor.authorYaman, Hülya
dc.contributor.authorÖzer, Barbaros
dc.date.accessioned2021-06-23T19:43:56Z
dc.date.available2021-06-23T19:43:56Z
dc.date.issued2016
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractReconstituted 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.en_US
dc.identifier.doi10.1111/1471-0307.12229
dc.identifier.endpage121en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84954395726en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage114en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12229
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8882
dc.identifier.volume69en_US
dc.identifier.wosWOS:000368576900014en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSeyhan, Emine
dc.institutionauthorYaman, Hülya
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal Of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFunctional Whey Beverageen_US
dc.subjectLben_US
dc.subjectAcidophilusen_US
dc.subjectLben_US
dc.subjectCaseien_US
dc.subjectPhytosterolsen_US
dc.subjectSoy Isoflavonesen_US
dc.subjectProbioticsen_US
dc.titleProduction of a whey-based functional beverage supplemented with soy isoflavones and phytosterolsen_US
dc.typeArticleen_US

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