Functional and rheological characteristics of kombucha fermented dairy beverage | Funkcionalne i reološke karakteristike kombuha fermentisanog mlečnog napitka
2010
Iličić, M.D., Tehnološki fakultet, Novi Sad (Serbia) | Milanović, S.D., Tehnološki fakultet, Novi Sad (Serbia) | Carić, M.Đ., Tehnološki fakultet, Novi Sad (Serbia) | Đurić, M.S., Tehnološki fakultet, Novi Sad (Serbia) | Kanurić, K.G., Tehnološki fakultet, Novi Sad (Serbia) | Vukić, V.R., Tehnološki fakultet, Novi Sad (Serbia) | Ranogajec, M.I., Tehnološki fakultet, Novi Sad (Serbia)
Chemical composition of fermented dairy beverage produced from milk, of 0.9% and 2.2% milk fat, with 10% Kombucha inoculum has been investigated in this study. Functional characteristics of drink included analysis of following components content: lactose, total proteins, milk fat, ashes, galactose, glucose, fructose, L-lactic acid, minerals ( Mg, Ca, K, Na, Pb, Cd, Zn, Cu), vitamin C and vitamin B complex (B1, B2 and B6). During 10 days storage, the content of lactose, galactose, glucose and fructose were analysed in the produced samples. Phisycochemical characteristics included acidity analysis, syneresis and water binding capacity in the produced samples. The textural characteristics (hardness, consistency) and rheological properties (shear rate and shear stress) of samples were analyzed after production and during 10 days storage. Analysed functional fermented drinks possesed high nutritive value and present rich source of Ca and vitamin C. By consuming 150g of fermented drink 10% I (from milk of 0.9% fat) and 112.5g of fermented drink 10% I (from milk of 2.2% fat) the recommended daily intake (RDI) of vitamins B1,B2 and B6 for children are satysfied. The needs for mentioned vitamins is much higher for adults, so RDI ammounts 300g of drink. During the storage of fermented dairy drinks produced by Kombucha, lactose content decreases for 17% in the drink from 0.9% milk fat, and about 24% in the drink from milk of 2.2% fat. The analyses of the other compounds: galactose, glucose, fructose and lactic acid is increasing in both samples during 10 days storage. Fermented dairy beverage produced from milk of 2.2% fat had better phisycochemical, textural and rheological characteristics than the sample produced from milk of 0.9% fat.
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