Development of dairy beverage with functional properties on the basis of the whey with cereal culture

Abstract

Many studies in the field of food hygiene have shown the lack of functional products in the diet, in particularly, poor dietary fibre intake is one of the factors contributing to the disease of civilization. The aim of the research is development a dairy beverage composition using a cereal culture. Starter culture has been selected and the impact of yeast and starter cultures on beverage properties has been experimentally investigated. The article discusses the use of wheat and barley grains. Beverage quality properties have been shown depending on quantity and method application of starter culture and grain adjunct quantity. The methods of research were carried out according to standard methods in the ITMO University laboratories. Results of research were production of dairy beverage with high biological value and dessert composition on the whey has been developed. It has become feasible while using germinated barley flour, a large mass fraction of dry substances is transferred to the beverage and amounts to 11.47%. While preparing adjunct additionally roasting process of cereal component was included for organoleptic properties improvement. Physical and chemical characteristics of the beverage are determined, biological value calculation is presented, which shows completeness of the protein component of the beverage. The beverage is enriched with a cereal component, because quarter the dietary fibres requirement is ensured, if the product is intaken in an amount of 250 grams.