Fermented buttermilk-based beverage: impact on young volunteers' health parameters

Raimondas Narkevičius, Arvydas Kaminskas, Jonas Algis Abaravičius, Dalius Vitkus, Valerija Jablonskienė and Dalia Sekmokienė
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Raimondas Narkevičius: Food Institute, Kaunas University of Technology, Kaunas, Lithuania
Arvydas Kaminskas: Department of Physiology, Biochemistry, Microbiology and Laboratory Medicine, Faculty of Medicine, Vilnius University, Vilnius, Lithuania
Jonas Algis Abaravičius: Department of Physiology, Biochemistry, Microbiology and Laboratory Medicine, Faculty of Medicine, Vilnius University, Vilnius, Lithuania
Dalius Vitkus: Department of Physiology, Biochemistry, Microbiology and Laboratory Medicine, Faculty of Medicine, Vilnius University, Vilnius, Lithuania
Valerija Jablonskienė: Department of Physiology, Biochemistry, Microbiology and Laboratory Medicine, Faculty of Medicine, Vilnius University, Vilnius, Lithuania
Dalia Sekmokienė: Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Kaunas, Lithuania

Czech Journal of Food Sciences, 2016, vol. 34, issue 2, 143-148

Abstract: The technology of a functional fermented buttermilk-based beverage was developed and the impact of beverage consumption on the health parameters of young volunteers was studied. Three functional beverages were made on the basis of buttermilk, which differed in the composition. The beverage containing the buttermilk-skimmed milk-milk protein concentrate (0.3%) as a product with the preferred quality characteristics (synaeresis, viscosity, sensory properties, and acceptability) was used for further studies regarding the impact on human health. The medical nutrition experiments did not show any statistically significant effect on the biochemical blood parameters of 25 young volunteers after a 21-day period of the consumption of fermented buttermilk beverage with milk protein concentrate, although some of them (e.g. total, low- and high-density cholesterol, triacylglycerol concentrations, etc.) slightly decreased. The anthropometric and body composition, arterial blood pressure, and pulse evaluation indicators of recipients did not change significantly.

Keywords: functional beverages; lipid metabolism; milk protein concentrate (search for similar items in EconPapers)
Date: 2016
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