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Sensory quality evaluation of whey-based beverages

Veronika Legarová ; Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Lenka Kouřimská

Puni tekst: engleski, pdf (598 KB) str. 280-287 preuzimanja: 2.626* citiraj
APA 6th Edition
Legarová, V. i Kouřimská, L. (2010). Sensory quality evaluation of whey-based beverages. Mljekarstvo, 60 (4), 280-287. Preuzeto s https://hrcak.srce.hr/62555
MLA 8th Edition
Legarová, Veronika i Lenka Kouřimská. "Sensory quality evaluation of whey-based beverages." Mljekarstvo, vol. 60, br. 4, 2010, str. 280-287. https://hrcak.srce.hr/62555. Citirano 22.11.2019.
Chicago 17th Edition
Legarová, Veronika i Lenka Kouřimská. "Sensory quality evaluation of whey-based beverages." Mljekarstvo 60, br. 4 (2010): 280-287. https://hrcak.srce.hr/62555
Harvard
Legarová, V., i Kouřimská, L. (2010). 'Sensory quality evaluation of whey-based beverages', Mljekarstvo, 60(4), str. 280-287. Preuzeto s: https://hrcak.srce.hr/62555 (Datum pristupa: 22.11.2019.)
Vancouver
Legarová V, Kouřimská L. Sensory quality evaluation of whey-based beverages. Mljekarstvo [Internet]. 2010 [pristupljeno 22.11.2019.];60(4):280-287. Dostupno na: https://hrcak.srce.hr/62555
IEEE
V. Legarová i L. Kouřimská, "Sensory quality evaluation of whey-based beverages", Mljekarstvo, vol.60, br. 4, str. 280-287, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/62555. [Citirano: 22.11.2019.]

Sažetak
Whey as a by-product of the cheese industry is a source of biological and functional valuable proteins. The aim of this research was to evaluate the commercial potential of whey-based dairy beverages containing a definite amount of semi-skimmed milk addition. The purpose of this paper was to improve the whey flavour via its fermentation by commercial yogurt starter cultures, and via 25 % and 50 % of milk addition. The course of fermentation was monitored by pH and titratable acidity changes. The sensory profile of non-fermented and fermented drinks was assessed using unstructured graphical scales. No significant differences in acidity were found between the samples which were fermented for 3 or 4 hours, but a significant difference was found between samples of whey drinks without milk and samples with milk addition. Fermentation by yoghurt culture did not bring statistically significant improvement of the whey drink organoleptic properties, while the addition of milk was the most important factor influencing not only the total sensory quality of the whey drinks but also their flavour, appearance, colour, viscosity and homogeneity.

Ključne riječi
whey drinks; fermentation; yoghurt starter culture; acidity; sensory analysis

Hrčak ID: 62555

URI
https://hrcak.srce.hr/62555

[hrvatski]

Posjeta: 3.228 *