Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage
| العنوان: | Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage |
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| المؤلفون: | Simone Andreoti Mendes Floriano, Christiane Maciel Vasconcellos Barros de Rensis, Tatiana Colombo Pimentel, Carla Salete Jadão Alves, Verônica Parassen Voltarelli, Priscila Cristina Bizam Vianna, Giselle Nobre Costa |
| المصدر: | Journal of Dairy Research. 87:255-258 |
| بيانات النشر: | Cambridge University Press (CUP), 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | 0106 biological sciences, Lactobacillus casei, Chemical Phenomena, Carbonation, Carbonated Beverages, 01 natural sciences, law.invention, Probiotic, 0404 agricultural biotechnology, Refrigeration, law, Whey, 010608 biotechnology, Animals, Food science, Flavor, Aroma, biology, Passiflora, Chemistry, Probiotics, 04 agricultural and veterinary sciences, General Medicine, Hydrogen-Ion Concentration, biology.organism_classification, 040401 food science, Smell, Lacticaseibacillus casei, Milk, Food Storage, Fruit, Animal Science and Zoology, Food Science |
| الوصف: | This research communication addresses the impact of the addition of Lactobacillus casei and/or carbonation (CO2) on the chemical composition, physicochemical characteristics, probiotic survival, and sensory acceptance of passion-fruit flavored whey dairy beverages (70% milk/30% whey) during storage (30 d/4°C). The addition of Lactobacillus casei and/or carbonation did not impact on the chemical composition, pH values, and acceptance (flavor and overall impression) of the products, but increased the acidity, and decreased the aroma acceptance. The carbonation process did not affect the probiotic survival but decreased the acidity of the products during storage. It can be concluded that it is possible to develop a probiotic passion-fruit flavored carbonated whey dairy beverage with suitable chemical composition, acidity, sensory acceptance (>6 in 9-point hedonic scale) and probiotic viability (>7 log cfu/ml) that could be refrigerated stored for 30 d. This is the first report considering a probiotic non-fermented carbonated whey dairy beverage. |
| تدمد: | 1469-7629 0022-0299 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45b5edd4de8775b989502d4030e97458 https://doi.org/10.1017/s0022029920000291 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi.dedup.....45b5edd4de8775b989502d4030e97458 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 14697629 00220299 |
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