Production of a whey‐based functional beverage supplemented with soy isoflavones and phytosterols. (4th May 2015)

• Record Type: Journal Article
• Authors: Seyhan, Emine; Yaman, Hülya; Özer, Barbaros
• Is Part Of: International journal of dairy technology. Volume 69:Number 1(2016:Feb.)
• Page Start: 114
• Page End: 121
• Publication Date: 2015-05-04
• Subjects: Functional whey beverage -- Lb. acidophilus -- Lb. casei -- Phytosterols -- Soy isoflavones -- Probiotics; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12229
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : 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.