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https://open.uns.ac.rs/handle/123456789/4805
Nаziv: | Nutritive characteristics and market prospects of kombucha fermented milk beverages | Аutоri: | Popović, Rade Milanović, Spasenija Iličić (Panić), Mirela Ranogajec, Marjan Kanurić (Duraković), Katarina Vukić, Vladimir Vukić (Hrnjez), Dajana |
Dаtum izdаvаnjа: | 1-мар-2016 | Izdаvаč: | Milano: TKS - Tekno Scienze Publisher | Čаsоpis: | Agro Food Industry Hi-Tech | Sažetak: | The aim of this study was to compare nutritive, microbiological and rheological characteristics in fermented milk samples produced from milk with different fat content; 0.9% (w/w) and 2.2% (w/w) by kombucha inoculum application. Also, the average cost structure of both beverages was analysed and compared with the cost structure of plain yoghurt with 2.8% fat content. Kombucha fermented milk beverages contain an average 80% of lactic acid bacteria (LAB), and the rest 20% of microorganisms were yeast and acetic acid bacteria (AAB). The samples are a good source of minerals (Ca, K, Na, Mg, P) and vitamins (B1, B2 and B6). Low fat kombucha fermented milk contained a 6.0% lower atherogenic index than beverage with 2.2 % (w/w) fat content. The Sample with 2.2% (w/w) fat content showed higher values of rheological characteristics than the low fat sample. Low fat kombucha fermented milk beverage has a lower average cost for both packaging types. Both drinks can be classified as a high nutritive, valuable and price competitive food that is intended for special consumers categories. | URI: | https://open.uns.ac.rs/handle/123456789/4805 | ISSN: | 17226996 |
Nаlаzi sе u kоlеkciјаmа: | TF Publikacije/Publications |
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