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Production of a whey‐based functional beverage supplemented with soy isoflavones and phytosterols
Author(s) -
Seyhan Emine,
Yaman Hülya,
Özer Barbaros
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12229
Subject(s) - food science , lactobacillus casei , phytosterol , isoflavones , chemistry , nutraceutical , functional food , lactobacillus acidophilus , fermentation , probiotic , bacteria , biochemistry , biology , genetics
Reconstituted whey beverages were prepared from whey powder by adding either soy isoflavones or phytosterols as functional compounds (at levels of 0%, 0.25%, 0.50% or 1.0% w/v) and probiotic bacteria ( Lactobacillus acidophilus LA‐5 or Lactobacillus casei LBC‐81). The addition of nutraceuticals did not change the basic composition of the products. However, a time‐dependent increase in sedimentation/phase separation and acidity of fermented functional beverages was observed. Samples supplemented with phytosterols were more preferred by the panel group than the samples supplemented with isoflavones, and no considerable differences were noted between the control and phytosterol‐added samples in terms of overall perception.