Application of kombucha in functional fermented milk beverages technology | Primena kombuhe u tehnologiji funkcionalnih fermentisanih mlecnih proizvoda
2009
Ilicic, M.D., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Milanovic, S.D., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Caric, M.Dj., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Djuric, M.S., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Tekic, M.N., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Vukic, V.V., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Durakovic, K.G., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Popovic, S.S., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet
Three different kombucha inoculums: cultivated on black tea with addition of sucrose (10% I), concentrated by microfiltration (10% MFI) and concentrated by evaporation (1.5% UPI) were applied in functional fermented dairy beverage manufacture. Physico-chemical properties and chemical composition of samples were analyzed after production. Milk fermentation lasted 570 minutes during production of sample 10% I and was faster 40 minutes than sample 10% MFI and 90 minutes compared with beverage 1.5% UPI. Lactose content in functional fermented milk beverages decreased for 19.5% (sample 10% I and sample 1.5% UPI) and 32.0% in beverage produced by using 10% microfiltrated inoculum. Average content of L-lactic acid in functional fermented milk beverages was about 0.5 g/100 g, while content of acetic acid in all samples was lower than 0.1 g/100 g. Functional fermented milk beverage produced with 1.5% evaporated inoculum contained the lowest level of ethanol, while sample 10% MFI had the highest ethanol concentration - 0.06 g/100 g. Fermented dairy beverages produced by different kombucha inoculums application could be classified as high valuable functional food with optimal chemical and microbiological characteristics.
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