Functional properties of cow's milk and soy drinks prepared by fermentation with probiotic and yoghurt bacteria

• Autor(a) principal: ŠERTOVIĆ,Edina
• Data de Publicação: 2022
• Outros Autores: SARIĆ,Zlatan, ORAŠČANIN,Melisa, BOŽANIĆ,Rajka, BARAĆ,Miroljub, OMANOVIĆ-MIKLIČANIN,Enisa
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100962
• topic: L.acidophilus; L.casei; minerals; phenolic compounds; isoflavones

Abstract Fermented probiotic products deserve special attention because they have probiotic activity and unique nutritional, sensory, and therapeutic properties, which is why they are classified as functional products. Since both probiotics and soy beverages are beneficial to human health, this study aimed to evaluate the chemical and functional characteristics of fermented beverages based on cow’s milk and soy beverage in addition to probiotic cultures. The content of macro and microelements in the produced beverages, polyphenolic components as well as the content of isoflavones were monitored. Having in mind the importance of minerals in the diet, it can be said that all variants of fermented beverages are a very rich source of calcium, potassium, and sodium. Based on the results of physical and chemical changes in the quality of fermented dairy beverages made from a mixture of cow's and soy beverage, concerning the characteristics of the products obtained by using only cow's milk, can be explained by the justification of the use of soy beverage in the production of fermented dairy products, with the aim of obtaining new functional fermented dairy product with a high content of bioactive components, mineral elements, significant nutritional and organoleptic properties.