The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey bever...
The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 109 CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties.
The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 109 CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties.
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문제 정의
The aim of this study was to formulate a novel functional fermented whey beverage containing high protein content, by using whey protein, and lactic acid bacteria isolated from Korean traditional fermented foods. However, a potential issue with culture is the use of vegetableorigin probiotic in a milk-based product containing high protein content; consequently, this probiotic would be potentially unsuited to growth in milk-based product.
제안 방법
The FWB and commercial product were presented to panels in identical plastic cups labeled with random numbers, and in random order. Each panelist was asked to rate the samples for the four attributes (overall taste, flavor, offflavor, freshness, and aftertaste) using a 7-point hedonic scale (1=“I dislike extremely”, 7=“I like extremely”). The intensities of sweetness, sourness, and off-flavor were evaluated using a 7-point “just-about-right” scale, ranging from 1=“much too mild”, to 7=“much too strong”.
대상 데이터
at -20°C. Four commercial strains: Lactobacillus helveticus (LH 166, Culture System Inc, USA), Lactobacillus plantarum (LP-5, Culture System Inc, USA), Streptococcus thermophiles (ST-Body 1, Christian Hansen, Denmark), and Lactococcus lactis (L. lactis R704, Christian Hansen, Denmark) were used in this study depending on the purpose of use.
The control was a commercial protein drink, a banana-flavo-red processed milk fortified with milk protein concentrate (MPC). Thirty-five panelists were employed, and the members of this panel were students selected for their familiarity with yogurt products, but who received no training at all, in order to represent the average consumer. The FWB and commercial product were presented to panels in identical plastic cups labeled with random numbers, and in random order.
데이터처리
The intensities of sweetness, sourness, and off-flavor were evaluated using a 7-point “just-about-right” scale, ranging from 1=“much too mild”, to 7=“much too strong”. Statistical analysis was conducted using ANOVA, where the significant effect was found. Significance of differences between samples was determined on the basis of Turkey’s test, at a significance level of p<0.
이론/모형
Proteolytic activity was assessed by an agar diffusion method. Milk agar plates containing 1.
The antibacterial activity of FWB prepared with selected strains was estimated by the agar diffusion method. A strong inhibitory effect of FWB on the growth of Stapylococcus aureus and Salmonella enteritica was detected (Table 4).
Each panelist was asked to rate the samples for the four attributes (overall taste, flavor, offflavor, freshness, and aftertaste) using a 7-point hedonic scale (1=“I dislike extremely”, 7=“I like extremely”). The intensities of sweetness, sourness, and off-flavor were evaluated using a 7-point “just-about-right” scale, ranging from 1=“much too mild”, to 7=“much too strong”. Statistical analysis was conducted using ANOVA, where the significant effect was found.
성능/효과
whey beverage was measured. The DPPH scavenging activity of samples ranged from 10.2% (nonfermented sample) to 42.07%, when Trolox at a concentration of 0.1 mg/mL showed a DPPH scavenging activity of 68.93% (Fig. 5A). Regardless of the starter culture, all fermented whey beverage samples had a higher DPPH scavenging activity than the non-fermented one, indicating that fermentation by lactic acid bacteria increased antioxidant levels.
The results obtained in this study provide evidence that a novel high-protein beverage having functional properties and acceptable organoleptic character could be produced by fermentation of whey protein using L. plantarum DK 211, a vegetable-origin lactic acid bacterium.
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