Functional fermented milk whey product: assessment of quality and safety

Abstract

Abstract The authors have developed a technology and a procedure for assessing quality and safety of a fermented milk whey product enriched with spirulina, tarragon, mint, and stevia sweetener used as a balanced complex of biologically active substances. Sensory quality indicators were assessed on a 5-point scale, using the profiling method. The taste panel analysis results showed that the enriched product had improved sensory properties and more pleasant harmonious taste and aroma. The examination of the chemical composition showed that the enriched product increased its content of carbohydrates by 2.3%, ash by 5%, and protein by 25%; dietary fibers (0.30 g) were produced and made up to 15% of the reference daily intake. The examination of the vitamin composition found an increase in almost all vitamins due to the enrichment with natural plant ingredients and the fermentation. The study of the mineral composition showed that in Test sample, the total content of all studied macroelements increased by 17.0 mg, and the microelements number enhanced by 0.16 mg. Therefore, enrichment with plant ingredients allowed obtaining products with higher sensory properties, increased nutritional and biological values and safety, a higher content of amino acids, vitamins, and minerals and induced dietary fiber to be produced.