Characteristics of orange-whey fermented beverages

Pogoń, K. and Sady, M. and Jaworska, G. and Grega, T. (2015) Characteristics of orange-whey fermented beverages. Acta Alimentaria, 44 (2). pp. 170-177. ISSN 0139-3006

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Abstract

The aim of the present work was to determine the populations of ABT culture microorganisms in orange and orangewhey drinks after fermentation and during 28-day storage. The evaluation involved fermented fruit drinks without whey or with added acid or sweet (rennet) whey. The Streptococcus thermophilus and Bifidobacteria counts were initially 3.5×10⁵–8.3×10⁵ CFU cm⁻³ and 2.4×10⁶–5.9×10⁶ CFU cm⁻³, respectively, and did not increase during fermentation. However, an increase was observed in the Lb. acidophilus count, which amounted to 3.0×10⁶–2.4×10⁷ CFU cm⁻³ after fermentation. During storage, the Str. thermophilus and Lb. acidophilus counts remained constant, but that for Bifidobacteria fell to 10³ CFU cm⁻³ after 28 days. Bacteria survivability was higher in drinks containing whey than in non-whey orange drinks. In 100 cm³, antioxidant activity against ABTS/DPPH radicals varied between 260 and 550 μmol TE; vitamin C content was in the range of 15.7–17.6 mg; polyphenols were 26.6–34.4 mg (+)catechin. In the sensory evaluation the best results were obtained for non-whey drinks and those containing 50% acid whey.

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