Evaluation of the Physicochemical Parameters of Functional Whey Beverages

The objective of this study is to determine the impact of the key technological parameters on the quality indices of functional beverages produced from whey and enriched with 0.2 % of cold-pressed flaxseed oil, rich in ω-3 fatty acids. The amount of fatty acids, peroxide and anisidine values, fatty acidity, sedimentation and sensory parameters of whey beverages were estimated. It was found that the addition of fl axseed oil affected the sensory, physical and chemical properties of the beverages. High quantities of oleic and α-linolenic fatty acids (18.97 and 54.82 %, respectively) and negligible amounts of palmitic and myristic acids (4.79 and 0.04 %, respectively) were found in the product. On the basis of the obtained results, the beverages from whey enriched with flaxseed oil had a favourable ratio of n-6/n-3 polyunsaturated fatty acids and atherogenic and thrombogenic indices. The addition of a stabiliser and the pasteurisation of whey beverages with flaxseed oil did not aff ect the sensory parameters and the acidity of the products. The highest peroxide value (2.36 meq O2/kg) and acidity (0.34 %) were found in the samples with pH=4.0 after 30-day storage at (6±1) °С. A strong negative correlation was estimated between the amount of polyunsaturated fatty acids and a nisidine value (R=–0.871; p<0.05), peroxide value (R=–0.728; p<0.05) and fatty acidity (R=–0.948; p<0.05)

Oat β-glucan in milk products: impact on human health

The aim of this study was to determine the impact of the bioactive ingredient – oat β-glucan – on the quality characteristics of the fermented milk products (kefir, yogurt and fermented milk beverages) made on buttermilk-skimmed milk mixture base and establish the influence of the consumption of one of them on the health characteristics of volunteers. The enrichment of fermented milk products with 0.6 % oat β-glucan had no impact on the fermentation time, enhanced the apparent viscosity and changed sensory properties. The experiments of medical nutrition of volunteers showed a significant decrease of total (p<0.05) and low density lipoprotein (p<0.05) cholesterol, increase in high density lipoprotein cholesterol (p<0.01) in their blood after a 21-day period of consumption of fermented product with β-glucan. According to these findings, consumption of fermented milk beverage prepared on the buttermilk-skimmed milk base and enriched with oat β-glucan had a beneficial effect on human health

An Inulin-Enriched Soy Drink and Its Lowering Effect on Oxidized Low Density Lipoproteins in Healthy Volunteers

Due to selection of appropriate ingredients and parameters, a microbiologically-safe drink enriched with soy protein isolate (SPI) and prebiotic dietary fiber inulin with high scores of acceptability was produced. The results of medical nutrition survey showed that on the 21 day of using drink the level of oxidized low density lipoproteins (LDL) significantly decreased while the other biochemical parameters of blood of healthy patients as compared to the control tests remained unchanged. As well there was no apparent impact on the intestinal microflora balance of recipients established

An inulin-enriched soy drink and its lowering effect on oxidized low density lipoproteins in healthy volunteers

Due to selection of appropriate ingredients and parameters, a microbiologically-safe drink enriched with soy protein isolate (SPI) and prebiotic dietary fiber inulin with high scores of acceptability was produced. The results of medical nutrition survey showed that on the 21 day of using drink the level of oxidized low density lipoproteins (LDL) significantly decreased while the other biochemical parameters of blood of healthy patients as compared to the control tests remained unchanged. As well there was no apparent impact on the intestinal microflora balance of recipients established