Please use this identifier to cite or link to this item:
|Title:||Development of functional whey beverage made from apple concentrate : Physico-chemical, microbiological and sensorial attributes||Authors:||Serhan, Mireille
|Affiliations:||Department of Nutritional Sciences||Issue Date:||2017||Conference:||Global Summit on Food & Beverages : Sustainable intensification of food production (18th : 2-4 October 2017 : Chicago, Illinois, USA)||Abstract:||
Special attention is being paid to development of whey beverages made by fermentation with probiotic bacteria. The challenge is the choice of suitable bacterial culture in order to produce a functional beverage with high nutrient value and acceptable quality attributes. The aim of this study was the development of fermented whey-based beverage enriched with an apple concentrate. Beverages were prepared from liquid whey by adding freshly prepared apple concentrates as functional compounds and probiotic bacteria (Lactobacillus acidophilus LA-5). Results showed a new functional beverage with special characteristics which exhibits excellent flavor derived from apple.
|Appears in Collections:||Department of Nutritional Sciences|
Show full item record
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.