Physical characterization of a novel carrot juice whey-enriched beverage fermented with milk or water kefir starter cultures

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63569658" target="_blank" >RIV/70883521:28110/23:63569658 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/12/18/3368" target="_blank" >https://www.mdpi.com/2304-8158/12/18/3368</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods12183368" target="_blank" >10.3390/foods12183368</a>

Result language

angličtina

Original language name

Physical characterization of a novel carrot juice whey-enriched beverage fermented with milk or water kefir starter cultures

Original language description

The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; 85:15; 75:25; 65:35) fermented with milk or water kefir starter cultures over a storage period of 21 days (at 4 ± 1 °C). In general, for all tested samples, the values of total soluble solids, pH, and density decreased with increasing storage time. In contrast, the values of ethanol, degree of fermentation, and total dissolved solids increased with the prolongation of the storage time. Furthermore, it was found that all the model samples exhibited pseudoplastic behavior. Based on the sensory analysis performed, samples containing 25% (w/w) whey were evaluated as the most acceptable. Last but not least, the present study can serve as a basis for optimizing the manufacturing technology of a novel fermented vegetable beverage enriched with whey.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

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Volume of the periodical

12

Issue of the periodical within the volume

18

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

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UT code for WoS article

001079031500001

EID of the result in the Scopus database

2-s2.0-85172460315