Fermented soy beverage of health-related properties
2010
Zielinska, D. | Kolozyn-Krajewska, D.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Gastronomicznej i Higieny Zywno_ci
The aim of the study was to examine the consumer acceptance of soy beverage fermented with potentially probiotic strain Lactobacillus casei, and to investigate the survival of these bacteria in a newly developed beverage. The material included soy beverages and potentially probiotic bacteria strain Lactobacillus casei KN 291. Consumer assessment was conducted on a group of 144 people and found that the fermented soy beverage is a product of the average degree of acceptance, the fermented beverages were rated significantly better compared with the not fermented beverages. Fermented soy beverage banana flavour was rated significantly better to other drinks. It has been shown the ability to store designed fermented soy beverage up to 8 days at 5 degree C with an acceptable sensory quality and a sufficiently high number of probiotic bacteria which allows to recognize the product as functional
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