Development of a functional whey beverage, containing calcium, vitamin D, and prebiotic dietary fiber, and its influence on human health
作者： Algirdas Liutkevičius , Vilma Speičienė , Arvydas Kaminskas , Valerija Jablonskienė , Gitana Alenčikienė
DOI: 10.1080/19476337.2015.1108366
关键词:
摘要: This study describes the development of a beverage made from curd whey with addition functional ingredients such as calcium, vitamin D3, prebiotic dietary fiber, and its influence on human health. Samples beverages added calcium phosphate or lactate were analyzed for selection optimal preparation. Quality attributes evaluated in their fresh state during storage at intervals 15, 30, 45 days. The was chosen one most stable quality indices evaluation effect health status volunteers (n=30). Five hundred milliliters consumed daily by over period 21 days. A significant decrease low density lipoprotein (LDL)-cholesterol (P<0.01) triglycerides concentrations after consumption lactate, fiber determined.
unirioja.es
sci-hub.se 参考文章(43)
David JA Jenkins, Cyril WC Kendall, Vladimir Vuksan, Edward Vidgen, Tina Parker, Dorothea Faulkner, Christine C Mehling, Marcella Garsetti, Giulio Testolin, Stephen C Cunnane, Mary Ann Ryan, Paul N Corey, Soluble fiber intake at a dose approved by the US Food and Drug Administration for a claim of health benefits: serum lipid risk factors for cardiovascular disease assessed in a randomized controlled crossover trial The American Journal of Clinical Nutrition. ,vol. 75, pp. 834- 839 ,(2002) , 10.1093/AJCN/75.5.834
L.F. Russell, K.A. Sanford, S.O. Gaul, J. Haskett, E.M. Johnston, K.B. McRae, R. Stark, Effect of calcium salts on fortified apple juice British Food Journal. ,vol. 112, pp. 751- 762 ,(2010) , 10.1108/00070701011058271
Aistė Kabašinskienė, , Algirdas Liutkevičius, Dalia Sekmokienė, Gintarė Zaborskienė, Jūratė Šlapkauskaitė, , , , , Evaluation of the Physicochemical Parameters of Functional Whey Beverages Food Technology and Biotechnology. ,vol. 53, pp. 110- 115 ,(2015) , 10.17113/FTB.53.01.15.3763
Milton H. Saier Jr., Nahla M. Mansour, Probiotics and prebiotics in human health. Journal of Molecular Microbiology and Biotechnology. ,vol. 10, pp. 22- 25 ,(2005) , 10.1159/000090345
Ewan Ha, Michael B. Zemel, Functional properties of whey, whey components, and essential amino acids: Mechanisms underlying health benefits for active people (Review) Journal of Nutritional Biochemistry. ,vol. 14, pp. 251- 258 ,(2003) , 10.1016/S0955-2863(03)00030-5
N. On-Nom, A.S. Grandison, M.J. Lewis, Heat stability of milk supplemented with calcium chloride Journal of Dairy Science. ,vol. 95, pp. 1623- 1631 ,(2012) , 10.3168/JDS.2011-4697
Heather McIlveen, Julie Buchanan, The impact of sensory factors on beef purchase and consumption Nutrition & Food Science. ,vol. 31, pp. 286- 292 ,(2001) , 10.1108/00346650110409119
Heli T Viljakainen, Anna-Mari Natri, Merja Kärkkäinen, Minna M Huttunen, Anette Palssa, Jette Jakobsen, Kevin D Cashman, Christian Mølgaard, Christel Lamberg-Allardt, A Positive Dose–Response Effect of Vitamin D Supplementation on Site-Specific Bone Mineral Augmentation in Adolescent Girls: A Double-Blinded Randomized Placebo-Controlled 1-Year Intervention Journal of Bone and Mineral Research. ,vol. 21, pp. 836- 844 ,(2006) , 10.1359/JBMR.060302
Lay-Gaik Ooi, Min-Tze Liong, Cholesterol-Lowering Effects of Probiotics and Prebiotics: A Review of in Vivo and in Vitro Findings International Journal of Molecular Sciences. ,vol. 11, pp. 2499- 2522 ,(2010) , 10.3390/IJMS11062499
Maria Bielecka, Elżbieta Biedrzycka, Anna Majkowska, Selection of probiotics and prebiotics for synbiotics and confirmation of their in vivo effectiveness Food Research International. ,vol. 35, pp. 125- 131 ,(2002) , 10.1016/S0963-9969(01)00173-9