Volume 18, Issue 6 (2016)
JAST 2016, 18(6): 1511-1512 |
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Sohrabi Z, Eftekhari M H, Eskandari M H, Rezaeianzadeh A, Sagheb M M. Development and Characterization of Fermented and Unfermented Whey Beverages Fortified with Vitamin E. JAST 2016; 18 (6) :1511-1512
URL: http://jast.modares.ac.ir/article-23-1338-en.html
URL: http://jast.modares.ac.ir/article-23-1338-en.html
1- Department of Community Nutrition, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran.
2- Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran.
3- Department of Food Science and Technology Epidemiology, School of Agriculture, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran.
4- Department of Epidemiology, School of Health, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran.
5- Department of Nephrology, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran.
2- Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran.
3- Department of Food Science and Technology Epidemiology, School of Agriculture, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran.
4- Department of Epidemiology, School of Health, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran.
5- Department of Nephrology, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Islamic Republic of Iran.
Abstract: (5572 Views)
Regarding hemodialysis patients’ limitations in consuming different foods, providing them with a product with health-promoting effects is important. The objective of this study was to develop a functional food from whey protein for this disease condition and assess its sensory, chemical, and nutritional characteristics. Fermented and unfermented beverages were prepared as a mixture of whey protein concentrate (8.5%), permeate (1.4 % for fermented), mint flavor (0.01%), vitamin E (0.18%), and water. Ty17A starter was used for the fermented blend. After pasteurization, and homogenization, the blends were stored until the sensory, chemical, and nutritional evaluations were done. Data were analyzed by SPSS Software (version 16). The pH values of the fermented and unfermented beverages were 3.8 and 6.02, respectively. The medians of all sensory attributes were greater than 4 for the fermented and less than 3 for the unfermented beverages (except color). All sensory attributes other than the color were significantly different between beverages (P< 0.05). The overall acceptability of the unfermented beverage was less. No significant nutritional differences were seen between beverages. Some of the nutrients values in the beverages are desirable for hemodialysis patients (Protein: 7.9-8 g 100 g-1, Fat: 0.4%, Trans fatty acids: 2%, Saturated fatty acids: 56.15% Phosphorus: 9.25-9.35 mg 100 g-1, Potassium: 0.0295 %, Sodium: 62.5 mg 100 g-1, and vitamin E: 400 mg 220 mL-1). The microbial counts of both were safe. Vitamin E fortified fermented whey beverage might be a good recommendation for hemodialysis patients because of its protein quality, low fat, phosphorus, sodium, and potassium and high vitamin E contents.
Keywords: Fermentation, Functional food, Nutritional value, Sensory attributes, Whey protein concentrate
Article Type: Research Paper |
Subject:
Food Science and Technology
Received: 2015/01/4 | Accepted: 2015/11/1 | Published: 2016/11/1
Received: 2015/01/4 | Accepted: 2015/11/1 | Published: 2016/11/1
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