Use of Concentrated Whey by Freeze Concentration Process to Obtain a Symbiotic Fermented Lactic Beverage

Maria Helena Machado Canella ； Isabella de Bona Munoz ； Stephanie Silva Pinto ； Gabriela Rodrigues de Liz ； Carmen Maria Olivera Muller ； Renata Dias de Mello Castanho Amboni ； Elane Schwinden Prudencio

《Advance Journal of Food Science and Technology》 14卷2期 (2018/03) Pp. 56-68

https://doi.org/10.19026/ajfst.14.5832

摘要

This study aimed to use the freeze concentration process to concentrate cheese whey to factor equal to 4 at the third concentration stage and choose the best whey concentrated for the manufacture of fermented lactic beverages. Two fermented lactic beverages, both consisting of 70% milk and 30% CW2 and co-cultures of Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis and Streptococcus thermophiluswere manufactured with the concentrated whey from the second stage (CW2). The Beverage 1 was produced without the addition of inulin and beverage 2 produced with the addition of 6 g of inulin per 100 mL of the product. Both beverages were evaluated about their physicochemical properties, syneresis index, color parameters and microbiological properties at 4.0±1.0°C while their rheological properties were evaluated at 4.0±0.1°C and 6.0±0.1°C, on day 1 and on day 30 of storage. The total solids content, syneresis index, parameter a* and apparent viscosity values were influenced by the addition of inulin and the storage time. A thixotropic behavior was noted for both beverages, while, the hysteresis was greater in the beverage with the addition of inulin. The Power Law and Casson models were successfully applied to describe the rheological behavior of the beverages. The Beverage 1 can be classified as a probiotic product and the Beverage 2 as a symbiotic product, respectively.

關鍵字

Concentrated whey ； fermented lactic beverage ； freeze concentration ； prebiotic ； probiotic ； rheological properties