Fermented drinks supplemented with whey proteins and water-soluble antioxidants
Journal Title: Вестник МГТУ - Year 2018, Vol 21, Issue 3
Abstract
Technology and formulations of fermented dairy drinks supplemented with easily digestible whey proteins and water-soluble natural antioxidants have been developed to increase functional product range. Lactobacillus acidophilus has been used as a probiotic strain with expressed antibiotic activity. Whey protein concentrated (WPC) has been used as an additional source of protein. Variation in redox values, such as pH, titrated acidity, redox potential (Eh) has been used to estimate mass content of WPC in formulation during fermentation process. Based on approximation coefficients obtained while studying functional correlation between titrated acidity and fermentation time, and organoleptic profile, optimal concentration of WPC has been determined. It has been demonstrated that combination of WPC with probiotic culture decreased fermentation time by 1hr, improves structural properties of the product and increases water-soluble antioxidant concentration. In order to provide prebiotic properties to the drink, phytotea extracts of Sophora japonica and hibiscus flowers have been introduced into the formulation. Phytotea extraction protocols with the use of whey and water have been developed. Antioxidant activity of tea extracts and infusions along with their active and titrated acidity has been studied. Plant infusion impact on acidity dynamics during fermentation has been evaluated. The research has demonstrated that combination of phytotea with WPC inoculated with Lactobacillus acidophilus provides 3-fold increase in antioxidant activity of the product. Therefore, our low-fat, 0 % sugar product supplemented with natural antioxidants can be used as a good source of extra protein and recommended for people with active life style to improve antioxidant protection, for decreasing risk of cardiovascular diseases and normalization of lipid metabolism.
Authors and Affiliations
G. A. Donskaya, V. M. Drozhzhin, V. V. Bryzgalina
Keywords
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- EP ID EP402450
- DOI 10.21443/1560-9278-2018-21-3-471-480
- Views 112
- Downloads 0
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