Rejdlová Anita, Salek Richardos Nikolaos, Míšková Zuzana, Lorencová Eva, Kůrová Vendula, Adámek Richard, Sumczynski Daniela
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
Foods. 2023 Sep 8;12(18):3368. doi: 10.3390/foods12183368.
The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; 85:15; 75:25; 65:35) fermented with milk or water kefir starter cultures over a storage period of 21 days (at 4 ± 1 °C). In general, for all tested samples, the values of total soluble solids, pH, and density decreased with increasing storage time. In contrast, the values of ethanol, degree of fermentation, and total dissolved solids increased with the prolongation of the storage time. Furthermore, it was found that all the model samples exhibited pseudoplastic behavior. Based on the sensory analysis performed, samples containing 25% (/) whey were evaluated as the most acceptable. Last but not least, the present study can serve as a basis for optimizing the manufacturing technology of a novel fermented vegetable beverage enriched with whey.
本研究的目的是评估一种新型富含乳清的胡萝卜汁饮料（胡萝卜汁与乳清比例为100:0；95:5；85:15；75:25；65:35）在4±1°C下储存21天期间，用牛奶或水开菲尔发酵剂发酵后的选定物理化学、流变学和感官特性。总体而言，对于所有测试样品，总可溶性固形物、pH值和密度值随储存时间的增加而降低。相反，乙醇、发酵度和总溶解固体的值随储存时间的延长而增加。此外，发现所有模型样品均表现出假塑性行为。根据进行的感官分析，含有25%（/）乳清的样品被评估为最可接受。最后但同样重要的是，本研究可为优化新型富含乳清的发酵蔬菜饮料的制造工艺提供依据。
