Application of isotherm calorimetry in the development of foods containing probiotic live flora and enriched with bioavailable Ca 2+

B. Schäffer, Beáta Keller, D. Lőrinczy

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

The development of functional foods of probiotic effect based on the slime-producing strains isolated in the 1980s, and that of enriched with Ca on the utilization of the high Ca-containing whey of the quarg production in the Carpathian basin using fermentation. The probiotic properties of the slime-producing microbe strains isolated have been proved by in vitro and in vivo examinations. We have used an isotherm DSC method to identify the probiotic microbes. The percentile ratio of probiotic and other microbes was determined in the product by this technique. By utilization of quarg whey a special additive food for Ca-enrichment has been developed which is suitable to complete or enrich different foods (dairy, meat and bakery products). The products developed are: probiotic kefir (Synbiofir), probiotic sour cream, probiotic butter cream, poultry meat products completed with Ca, bakery products completed with Ca.

Original languageEnglish
Pages (from-to)703-708
Number of pages6
JournalJournal of Thermal Analysis and Calorimetry
Volume95
Issue number3
DOIs
Publication statusPublished - Mar 2009

    Fingerprint

Keywords

  • Additive-food for Ca-enrichment
  • Foods completed with Ca
  • Isotherm calorimetry
  • Probiotic dairy products
  • Probiotic microbes

ASJC Scopus subject areas

  • Condensed Matter Physics
  • Physical and Theoretical Chemistry

Cite this