Next Article in Journal
Antioxidant Capacity and Physicochemical Characteristics of Carbonated Erica Arborea Tea Beverage
Previous Article in Journal
Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation
Article

Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation

Dairy Technology Center (TECNOLAT) of the Food Technology Institute (ITAL), Av. Brasil, 2880, Jardim Chapadão, Campinas 13070-178, São Paulo, Brazil
*
Author to whom correspondence should be addressed.
Received: 26 June 2018 / Revised: 5 July 2018 / Accepted: 9 July 2018 / Published: 12 July 2018
(This article belongs to the Special Issue Probiotic Functional Beverages)
Whey proteins have excellent nutritional characteristics due to their levels of essential amino acids with high bioavailability. However, they have a high biochemical oxygen demand (BOD) and a considerable polluting potential, thus, food manufacturers have opted to add whey to food formulations. The demand for beverages, containing vitamins, probiotics, prebiotics, minerals, and bioactive compounds (antioxidants) with health benefits, has increased and driven market growth. Therefore, this study aimed to develop a probiotic functional carbonated beverage from cheese whey and evaluate its microbiological and physicochemical characteristics soon after production and during storage. The viability and stability of probiotics, as well as the microbiological characteristics, titratable acidity and sedimentation of the beverage, were monitored during one month of refrigerated storage. The probiotic to be added to the formulation was established in a preliminary step. The production of this beverage proved to be a simple technology, and the product was suitable for the incorporation of the probiotic, Bifidobacterium animalis subsp. lactis. The probiotic showed good viability and stability during storage. The microbiological quality of the beverage met the Brazilian legal standards. The pH and titratable acidity of the probiotic carbonated beverage remained stable during storage, and slight sedimentation was observed after one week of refrigerated storage. View Full-Text
Keywords: Functional food; whey; byproducts; beverages; probiotics Functional food; whey; byproducts; beverages; probiotics
Show Figures

Graphical abstract

MDPI and ACS Style

Silva e Alves, A.T.; Spadoti, L.M.; Zacarchenco, P.B.; Trento, F.K.H.S. Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation. Beverages 2018, 4, 49. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4030049

AMA Style

Silva e Alves AT, Spadoti LM, Zacarchenco PB, Trento FKHS. Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation. Beverages. 2018; 4(3):49. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4030049

Chicago/Turabian Style

Silva e Alves, Adriana T.; Spadoti, Leila M.; Zacarchenco, Patrícia B.; Trento, Fabiana K.H.S. 2018. "Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation" Beverages 4, no. 3: 49. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4030049

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop