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Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria
dc.creator | Jovanović, Marina | |
dc.creator | Zlatanović, Snežana | |
dc.creator | Micić, Darko | |
dc.creator | Bacić, Dragan | |
dc.creator | Mitić-Ćulafić, Dragana | |
dc.creator | Đuriš, Mihal | |
dc.creator | Gorjanović, Stanislava Ž. | |
dc.date.accessioned | 2023-03-16T11:39:14Z | |
dc.date.available | 2023-03-16T11:39:14Z | |
dc.date.issued | 2021 | |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | https://cer.ihtm.bg.ac.rs/handle/123456789/5957 | |
dc.description.abstract | Following the idea of sustainability in food production, a yogurt premix based on beetroot (Beta vulgaris) pomace flour (BPF) was developed. BPF was granulated with lactose solution containing lactic acid bacteria (LAB) by a fluidized bed. Particle size increased ~30%. A decrease in Carr Index from 21.5 to 14.98 and Hausner ratio from 1.27 to 1.18 confirmed improved flowability of granulated BPF, whereas a decrease in water activity implied better storability. Yogurts were produced weekly from neat starters and granulated BPF (3% w/w) that were stored for up to one month (4 ◦C). High viability of Streptococcus thermophilus was observed. Less pronounced syneresis, higher inhibition of colon cancer cell viability (13.0–24.5%), and anti-Escherichia activity were ascribed to BPF yogurts or their supernatants (i.e., extracted whey). Acceptable palatability for humans and dogs was demonstrated. A survey revealed positive consumers’ attitudes toward the granulated BPF as a premix for yogurts amended to humans and dogs. For the first time, BPF granulated with LAB was used as a premix for a fermented beverage. An initial step in the conceptualization of a novel DIY (do it yourself) formula for obtaining a fresh yogurt fortified with natural dietary fiber and antioxidants has been accomplished. | sr |
dc.language.iso | en | sr |
dc.publisher | MDPI | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200051/RS// | sr |
dc.rights | openAccess | sr |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | Foods | sr |
dc.subject | vegetable pomace | sr |
dc.subject | dairy beverage; | sr |
dc.subject | fluidized bed | sr |
dc.subject | heat-sensitive compounds | sr |
dc.subject | functional food | sr |
dc.subject | palatability | sr |
dc.subject | by-products | sr |
dc.subject | Canis familiaris | sr |
dc.subject | DIY formula | sr |
dc.subject | sustainability | sr |
dc.title | Functionality and Palatability of Yogurt Produced Using Beetroot Pomace Flour Granulated with Lactic Acid Bacteria | sr |
dc.type | article | sr |
dc.rights.license | BY | sr |
dc.citation.volume | 10 | |
dc.citation.issue | 8 | |
dc.citation.spage | 1696 | |
dc.citation.rank | M21 | |
dc.identifier.pmid | 34441473 | |
dc.identifier.doi | 10.3390/foods10081696 | |
dc.identifier.fulltext | http://cer.ihtm.bg.ac.rs/bitstream/id/24670/bitstream_24670.pdf | |
dc.identifier.scopus | 2-s2.0-85111621331 | |
dc.identifier.wos | 000689401000001 | |
dc.type.version | publishedVersion | sr |