Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989100%3A27230%2F24%3A10256036" target="_blank" >RIV/61989100:27230/24:10256036 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/24:63579801

Výsledek na webu

<a href="https://www.mdpi.com/2304-8158/13/12/1855" target="_blank" >https://www.mdpi.com/2304-8158/13/12/1855</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods13121855" target="_blank" >10.3390/foods13121855</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques

Popis výsledku v původním jazyce

In the current study, fermented whey-based beverage models with different levels of blackcurrant juice (0; 10; 20; 100% (w/w)) and furcellaran (0.25% and 0.50% (w/w)) were produced and evaluated. Physicochemical, rheological, mechanical vibration damping, and sensory analyses were performed. During fermentation (48 h), the values of pH, density, and total soluble solids decreased. On the other hand, the ethanol content during fermentation increased up to a final content in the range of 0.92-4.86% (v/v). The addition of furcellaran was effective in terms of sediment content decrease to a level of 0.25% (w/w). In general, the samples exhibited non-Newtonian pseudoplastic behaviour. The sensory analysis revealed that the sample with a composition of 20% (w/w) blackcurrant juice and 0.50% (w/w) furcellaran received the highest score.

Název v anglickém jazyce

Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques

Popis výsledku anglicky

In the current study, fermented whey-based beverage models with different levels of blackcurrant juice (0; 10; 20; 100% (w/w)) and furcellaran (0.25% and 0.50% (w/w)) were produced and evaluated. Physicochemical, rheological, mechanical vibration damping, and sensory analyses were performed. During fermentation (48 h), the values of pH, density, and total soluble solids decreased. On the other hand, the ethanol content during fermentation increased up to a final content in the range of 0.92-4.86% (v/v). The addition of furcellaran was effective in terms of sediment content decrease to a level of 0.25% (w/w). In general, the samples exhibited non-Newtonian pseudoplastic behaviour. The sensory analysis revealed that the sample with a composition of 20% (w/w) blackcurrant juice and 0.50% (w/w) furcellaran received the highest score.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/EF16_019%2F0000867" target="_blank" >EF16_019/0000867: Centrum výzkumu pokročilých mechatronických systémů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

13

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

19

Strana od-do

1-19

Kód UT WoS článku

001255791300001

EID výsledku v databázi Scopus

2-s2.0-85197898390