Sensory quality of new probiotic beverages based on cheese whey and soy preparation
2006
Dalev, D. | Bielecka, M., E-mail: [email protected] | Troszynska, A. (Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research) | Ziajka, S. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Dairy Science and Quality Management) | Lamparski, G. (Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research)
4 fermented probiotic beverages, 3 based on a mixture of cheese whey and soy preparation, and 1 on a soy preparation solely were evaluated. The products were fermented with selected probiotic strains of Bifidobacterium breve, B. infantis, B. animalis/lactis, Lactobacillus plantarum, L. casei, and Streptococcus thermophilus, used in the form of synergistic sets. After fermentation, the beverages were supplemented with processed fruits, and subsequently, their sensory properties were evaluated by Quantitative Descriptive Analysis (QDA). Eighteen attributes for the investigated products, describing odour, appearance, taste, and consistency, were defined. The results obtained showed that during fermentation and subsequent fruit supplementation non-desired attributes of the soy preparation, like beany taste and flavour as well as aftertaste disappeared, and pleasant fruity, slightly acidic and sweet tastes appeared. All beverages were appraised with relatively high overall score (7.07-7.82 out of 10) over the control non-fermented soy preparation (score 1.13 out of 10). The final products, as new probiotic beverages, were characterized with good sensory properties, and in addition a high cell number of the probiotic bacteria (about 10**9 cells/mL)
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