TY - JOUR
T1 - Processing and sensory characteristics of a fermented low-fat skim milk drink containing bioactive antihypertensive peptides, a functional milk product
AU - Ahtesh, Fatah B.
AU - Stojanovska, Lily
AU - Apostolopoulos, Vasso
N1 - Publisher Copyright:
© 2017 Society of Dairy Technology
PY - 2018/3
Y1 - 2018/3
N2 - Sensory evaluation is an important task for manufacturers to improve the product quality of new functional fermented milk drinks (FFMD) containing angiotensin-converting enzyme inhibitory (ACE-I) bioactive peptides produced during milk processing by enzymatic/mechanical hydrolysis. Herein, a fermented reconstituted skim milk (RSM) was made with Lactobacillus helveticus supplemented with Flavourzyme® using a bioreactor to improve cell viability and levels of ACE-I bioactive peptides. Sensory evaluations of three different fermented RSM drink samples were conducted by 20 trained panellists. There were no significant differences in flavour, bitterns, appearance and acceptance of FFMD compared to the commercial product Yakult®. Addition of sucrose and flavour provided positive changes in terms of acceptability by consumers.
AB - Sensory evaluation is an important task for manufacturers to improve the product quality of new functional fermented milk drinks (FFMD) containing angiotensin-converting enzyme inhibitory (ACE-I) bioactive peptides produced during milk processing by enzymatic/mechanical hydrolysis. Herein, a fermented reconstituted skim milk (RSM) was made with Lactobacillus helveticus supplemented with Flavourzyme® using a bioreactor to improve cell viability and levels of ACE-I bioactive peptides. Sensory evaluations of three different fermented RSM drink samples were conducted by 20 trained panellists. There were no significant differences in flavour, bitterns, appearance and acceptance of FFMD compared to the commercial product Yakult®. Addition of sucrose and flavour provided positive changes in terms of acceptability by consumers.
KW - ACE-inhibitory peptides
KW - Antihypertension
KW - Bioreactor
KW - Fermented milk drink
KW - Lactobacillus helveticus
KW - Sensory evaluation
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U2 - 10.1111/1471-0307.12479
DO - 10.1111/1471-0307.12479
M3 - Article
AN - SCOPUS:85032301598
SN - 1364-727X
VL - 71
SP - 230
EP - 239
JO - International Journal of Dairy Technology
JF - International Journal of Dairy Technology
ER -