Nutritive characteristics and market prospects of kombucha fermented milk beverages

Authors:
RADE POPOVIC, SPASENIJA MILANOVIC, MIRELA ILICIC, MARIJAN RANOGAJEC, KATARINA KANURIC, VLADIMIR VUKIC, DAJANA HRNJEZ

Abstract:
The aim of this study was to compare nutritive, microbiological, and rheological characteristics in fermented milk samples produced from milk with different fat content; 0.9% (w/w) and 2.2% (w/w) by kombucha inoculum application. Also, the average cost structure of both beverages was analyzed and compared with the cost structure of plain yogurt with 2.8% fat content. Kombucha fermented milk beverages contain an average of 80% of lactic acid bacteria (LAB), and the rest 20% of microorganisms were yeast and acetic acid bacteria (AAB). The samples are a good source of minerals (Ca, K, Na, Mg, P) and vitamins (B1, B2, and B6). Low-fat kombucha fermented milk contained a 6.0% lower atherogenic index than a beverage with 2.2 % (w/w) fat content. The Sample with 2.2% (w/w) fat content showed higher values of rheological characteristics than the low fat sample. Low-fat kombucha fermented milk beverage has a lower average cost for both packaging types. Both drinks can be classified as a high nutritive, valuable, and price competitive food that is intended for special consumers categories.

Keywords: fermented milk, kombucha, market prospects, nutritive characteristics, rheology



Country: Serbia

Citation: AgroFOOD Industry Hi TechVol. 27(2)Nutritive characteristics...

Study Mailing Address:
University of Novi Sad, Faculty of Economics of Subotica, 24000 Subotica, Serbia

Date Updated: March 12, 2020