Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/1400
Title: Development of functional whey beverage made from apple concentrate : Physico-chemical, microbiological and sensorial attributes
Authors: Serhan, Mireille 
Frangieh, Joseph
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.
URI: https://scholarhub.balamand.edu.lb/handle/uob/1400
Type: Conference Presentation
Appears in Collections:Department of Nutritional Sciences

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