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

Seyhan E., YAMAN H., Ozer B.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.69, sa.1, ss.114-121, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 69 Sayı: 1
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1111/1471-0307.12229
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.114-121
  • Anahtar Kelimeler: Functional whey beverage, Lb, acidophilus, Lb, casei, Phytosterols, Soy isoflavones, Probiotics, PROTEIN-CONCENTRATION, PROBIOTIC BACTERIA, SENSORY QUALITY, CHEESE WHEY, STABILITY, EMULSIONS, AGGREGATION, RHEOLOGY, ISOLATE
  • Ankara Üniversitesi Adresli: Evet

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.