Abstract
The study aims to determine the microbiological, sensory and nutritional properties of fermented beverages produced from probiotic culture (L. acidophilus), natural fruit aromas (strawberry, peach, pear, and apricot), and different mixtures of cow’s milk and soy beverage. The ratios of cow’s milk and soy beverage were 25:75%, 50:50%, and 75:25%, while 100% cow’s milk and 100% soy beverage was considered as control samples. The parameters were analyzed at the end of fermentation and during 21 days of storage at + 4ºC. The highest viability of probiotic bacteria was recorded in the sample with an equal proportion of cow’s milk and soy beverage (50:50%). The sensory properties of the samples were mainly affected by the ratio and type of milk used. Mixing cow’s milk with soy beverages significantly improved the sensory properties of the product, especially its color, smell, and taste. The acceptability test showed good acceptance of fermented beverage samples by potential consumers other than a sample made from 100% soy beverage. Flavored drinks have a better sensory flavor score than non-flavored ones. Flavored drinks were also more desirable than non-flavored ones. Strawberry flavor was the most desirable one (100.00%), while peach and apricot flavors were less desirable (97.50%). The addition of fruit aromas to the fermented cow’s milk beverage and soy beverage improved the sensory properties of the product, as well as its acceptability.
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Šertović, E., Sarić, Z., Barać, M., Božanić, R., Omanović-Mikličanin, E., Alibabić, V. (2022). The Effect of Cow’s Milk and Soy Beverage Ratio, Probiotic Culture and Fruit Concentrates on the Qualitative Aspects of Fermented Beverages. In: Brka, M., et al. 10th Central European Congress on Food. CE-Food 2020. Springer, Cham. https://doi.org/10.1007/978-3-031-04797-8_13
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