Processing and sensory characteristics of a fermented low-fat skim milk drink containing bioactive antihypertensive peptides, a functional milk product

Fatah B. Ahtesh, Lily Stojanovska, Vasso Apostolopoulos

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)230-239
Number of pages10
JournalInternational Journal of Dairy Technology
Volume71
DOIs
Publication statusPublished - Mar 2018
Externally publishedYes

Keywords

  • ACE-inhibitory peptides
  • Antihypertension
  • Bioreactor
  • Fermented milk drink
  • Lactobacillus helveticus
  • Sensory evaluation

ASJC Scopus subject areas

  • Food Science
  • Bioengineering
  • Process Chemistry and Technology

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