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A review of dairy-based health drinks, looking at current behavior
Volume 1, Issue 2, 2019, Pages 124 - 131
1 Lecturer, University of Applied Science and Technology, Technical and Vocational Higher Education Center of Alis, Khorasan Razavi, Iran
2 B.S student, University of Applied Science and Technology, Technical and Vocational Higher Education Center of Alis, Khorasan Razavi, Iran
3 B.S student, University of Applied Science and Technology, Technical and Vocational Higher Education Center of Alis, Khorasan Razavi, Iran
Abstract :
In today's life, beverages are considered in many ways, because in addition to the role of beverages as food, other roles are considered for them. In some studies, they have been used as a medicine, a carrier of beneficial digestive bacteria and even a source of micronutrients. It is also another important factor, especially in terms of technology, sustainability and the factors affecting it, as well as the impact of micro-coating on product properties. In addition to nutritional, sensory, and functional properties, other factors such as sustainability and even the effects of micro-coating are also effective in various beverages (based on juices and dairy products and dairy and non-dairy fermented beverages). In terms of hosting probiotic bacteria, it was found that in addition to dairy products, fruits and grains are also good sources for hosting these bacteria, especially in the production of beverages. Also, the effect of strain type and pH level along with temperature were identified as the most important factors affecting the survival rate of this type of beneficial bacteria. In the field of flow behavior and fluid engineering, it was finally determined that the behavior of most beverages and food fluids is pseudo plastic and generally predictable with the power law model.
In today's life, beverages are considered in many ways, because in addition to the role of beverages as food, other roles are considered for them. In some studies, they have been used as a medicine, a carrier of beneficial digestive bacteria and even a source of micronutrients. It is also another important factor, especially in terms of technology, sustainability and the factors affecting it, as well as the impact of micro-coating on product properties. In addition to nutritional, sensory, and functional properties, other factors such as sustainability and even the effects of micro-coating are also effective in various beverages (based on juices and dairy products and dairy and non-dairy fermented beverages). In terms of hosting probiotic bacteria, it was found that in addition to dairy products, fruits and grains are also good sources for hosting these bacteria, especially in the production of beverages. Also, the effect of strain type and pH level along with temperature were identified as the most important factors affecting the survival rate of this type of beneficial bacteria. In the field of flow behavior and fluid engineering, it was finally determined that the behavior of most beverages and food fluids is pseudo plastic and generally predictable with the power law model.
Keywords :
Functional drinks, Fruit juices, Dairy products, Fermentation, Flow behavior
Functional drinks, Fruit juices, Dairy products, Fermentation, Flow behavior