Fermented buttermilk-based beverage: impact on young volunteers’ health parameters
A. Liutkevičius, V. Speičienė, G. Alenčikienė, A. Mieželienė, R. Narkevičius, A. Kaminskas, J.A. Abaravičius, D. Vitkus, V. Jablonskienė, D. Sekmokienėhttps://doi.org/10.17221/344/2015-CJFSCitation:Liutkevičius A., Speičienė V., Alenčikienė G., Mieželienė A., Narkevičius R., Kaminskas A., Abaravičius J.A., Vitkus D., Jablonskienė V., Sekmokienė D. (2016): Fermented buttermilk-based beverage: impact on young volunteers’ health parameters. Czech J. Food Sci., 34: 143-148.
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 concentrateReferences:
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