Functional low energy fermented milk beverage produced with kombucha application | Funkcionalni niskoenergetski fermentisani mlecni napitak proizveden uz primenu kombuhe
2008
Durakovic, K.G. | Milanovic, S.D. | Caric, M.Dj. | Ilicic, M.D. | Djuric, M.S. | Tekic, M.N. | Lendjel, J., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet
The possibility of functional low-energy fermented milk beverage production by tea fungus - kombucha application was researched in this study. Functional low-energy fermented milk beverages were produced with addition of 1.5% and 3.0% tea fungus concentrate and 0.12% of kombucha capsule. Chemical composition, physico-chemical and textural characteristics, as well as sensory quality of functional low-energy fermented milk beverages have been analysed after production and during 10 days of storage. Functional low-energy fermented milk beverages of high nutritive value, with pleasant, mild and fresh taste and aroma were obtained.
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