Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/12933
Title: | Milk-based beverages obtained by Kombucha application | Authors: | Malbaša, Radomir Milanović, Spasenija Lončar, Eva Đurić, Mirjana Carić, Marijana Iličić (Panić), Mirela Kolarov, Ljiljana |
Issue Date: | 1-Jan-2009 | Publisher: | Elsevier | Journal: | Food Chemistry | Abstract: | This paper investigates the manufacture of milk-based beverages by application of several Kombucha starters. Local Kombucha culture was grown up on three substrates: sweetened black and green tea, and topinambur. Their concentrates were obtained by vacuum-evaporation and amounts of 10% and 15% (v/v) were applied to milk (2.2% fat). The traditional yoghurt starter (B3) was applied for producing control samples. All fermentations were stopped when the pH reached 4.4. Fermentation curves were registered, linear for yoghurt and sigmoidal for Kombucha. Two times faster process was achieved with yoghurt starter. Influence of inoculum concentration on the rate of fermentation was insignificant. Viscosities were higher for Kombucha beverages at lower speeds of spindle, but lower at higher speeds of spindle. Very high sensory scores were achieved for all beverages, after production and after 5-days' storage. © 2008 Elsevier Ltd. All rights reserved. | URI: | https://open.uns.ac.rs/handle/123456789/12933 | ISSN: | 03088146 | DOI: | 10.1016/j.foodchem.2008.05.055 |
Appears in Collections: | TF Publikacije/Publications |
Show full item record
SCOPUSTM
Citations
70
checked on May 3, 2024
Page view(s)
29
Last Week
15
15
Last month
0
0
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.