Volume 22, Issue 163 (2025)
FSCT 2025, 22(163): 65-77 |
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soltani M, Mofid V, rabani M, mortazavian M. Formulation of Health Beneficial Synbiotic Sports Drink based on Hydrolyzed Whey Permeate. FSCT 2025; 22 (163) :65-77
URL: http://fsct.modares.ac.ir/article-7-67584-en.html
URL: http://fsct.modares.ac.ir/article-7-67584-en.html
1- Islamic Azad University, Science and Research Branch, Tehran, Iran.
2- Assistant Professor, National Nutrition & Food Technology Research Institute& Faculty SBM University ,vmofid@sbmu.ac.ir
3- Department of Chemistry, North Tehran Branch, Islamic Azad University, Tehran, Iran
4- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2- Assistant Professor, National Nutrition & Food Technology Research Institute& Faculty SBM University ,
3- Department of Chemistry, North Tehran Branch, Islamic Azad University, Tehran, Iran
4- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract: (75 Views)
An isotonic beverage based on whey permeate with higher levels of electrolytes and carbohydrates is presented as an alternative hydration source to conventional sports drinks. In this study, a functional beverage was prepared from hydrolyzed whey permeate inoculated with Lactobacillus plantarum and Lactobacillus casei at a concentration of 1 × 108 CFU/ml. The lactose present in whey permeate was hydrolyzed using the enzyme β-galactosidase.
In this context, the effects of added prebiotics (inulin and oligofructose) and lactose hydrolysis on physicochemical and microbiological factors during storage in refrigeration were examined. The resulting product exhibited good viability for the starter culture, maintaining a concentration of 1 × 108 CFU/ml after 4 weeks of refrigeration. The addition of prebiotics significantly increased the phenolic content and antioxidant properties of the beverage (p < 0.05). Oligofructose and inulin improved the sensory attributes. The treatment containing both probiotics and prebiotics showed the highest sensory scores throughout the storage period (p < 0.05). Lactose hydrolysis, along with improved acceptability of the sports beverage, may provide a suitable option for individuals with lactose intolerance. Based on the results obtained, this beverage can be a good alternative to sports drinks and allergenic products containing lactose.
In this context, the effects of added prebiotics (inulin and oligofructose) and lactose hydrolysis on physicochemical and microbiological factors during storage in refrigeration were examined. The resulting product exhibited good viability for the starter culture, maintaining a concentration of 1 × 108 CFU/ml after 4 weeks of refrigeration. The addition of prebiotics significantly increased the phenolic content and antioxidant properties of the beverage (p < 0.05). Oligofructose and inulin improved the sensory attributes. The treatment containing both probiotics and prebiotics showed the highest sensory scores throughout the storage period (p < 0.05). Lactose hydrolysis, along with improved acceptability of the sports beverage, may provide a suitable option for individuals with lactose intolerance. Based on the results obtained, this beverage can be a good alternative to sports drinks and allergenic products containing lactose.
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2023/02/17 | Accepted: 2025/04/5 | Published: 2025/08/23
Received: 2023/02/17 | Accepted: 2025/04/5 | Published: 2025/08/23
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