Fermented drinks supplemented with whey proteins and water-soluble antioxidants

Technology and formulations of fermented dairy drinks supplemented with easily digestible whey proteins and water-soluble natural antioxidants have been developed to increase functional product range. Lactobacillus acidophilus has been used as a probiotic strain with expressed antibiotic activity. Whey protein concentrated (WPC) has been used as an additional source of protein. Variation in redox values, such as pH, titrated acidity, redox potential (Eh) has been used to estimate mass content of WPC in formulation during fermentation process. Based on approximation coefficients obtained while studying functional correlation between titrated acidity and fermentation time, and organoleptic profile, optimal concentration of WPC has been determined. It has been demonstrated that combination of WPC with probiotic culture decreased fermentation time by 1hr, improves structural properties of the product and increases water-soluble antioxidant concentration. In order to provide prebiotic properties to the drink, phytotea extracts of Sophora japonica and hibiscus flowers have been introduced into the formulation...