Development, quality and safety evaluation of a probiotic whey beverage | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 13 No. 7 (2023): July 2023 / Research Articles Development, quality and safety evaluation of a probiotic whey beverage Authors Gulyaim Abitayeva Republican Collection of Microorganisms LLP, Astana, Kazakhstan https://orcid.org/0000-0001-6999-8807 Gulmira Bissenova Republican Collection of Microorganisms LLP, Astana, Kazakhstan Botagoz Mussabayeva Republican Collection of Microorganisms LLP, Astana, Kazakhstan Yerassyl Naimanov JSC "Astana-onim", Astana, Kazakhstan Тamara Тultabayeva NCJSC S. Seifullin Kazakh Agro Technical Research University Astana, Kazakhstan Zinigul Sarmurzina Republican Collection of Microorganisms LLP, Astana, Kazakhstan DOI: https://doi.org/10.31989/ffhd.v13i7.1121 Abstract Background: This study was aimed at the development of a whey beverage enriched with a probiotic starter culture, prebiotics, vitamins, and minerals, and evaluation of microbiological, physico-chemical, and toxicological characteristics of the developed beverage. Methods: The beverage formulation was determined based on organoleptic analysis. The assessment of microbiological and physico-chemical parameters was carried out in accordance with regulatory standards. The safety assessment of the developed drink was carried out in vivo. Results:A beverage formulation based on whey enriched with probiotic bacteria Lactobacillus casei 1A, Lactobacillus paracasei 2A, Lactobacillus brevis 4 LB, prebiotic inulin, vitamins (A, C) and minerals (potassium iodide) was developed. The organoleptic, physico-chemical, and microbiological properties of the developed drink were determined. The quality of the beverage complied with food safety regulations, the viability of probiotic bacteria and the acidity of the beverage remained stable during storage. Acute score toxicity and allergenic properties in vivo did not reveal any physiological abnormalities and made it possible to classify the developed product as a low-hazard substance. Conclusion:The optimal composition of a probiotic whey beverage has been developed, which can be considered as a potential product for functional nutrition. Keywords: Whey beverage, Formulation, Probiotic, Functional, Safety Assessment, Toxicity, Allergenic properties, In vivo Author Biographies Gulyaim Abitayeva, Republican Collection of Microorganisms LLP, Astana, Kazakhstan PhD, Leading Researcher  Gulmira Bissenova, Republican Collection of Microorganisms LLP, Astana, Kazakhstan PhD, Researcher Botagoz Mussabayeva, Republican Collection of Microorganisms LLP, Astana, Kazakhstan Ms, Researcher Yerassyl Naimanov, JSC "Astana-onim", Astana, Kazakhstan Ms, Technologist Тamara Тultabayeva, NCJSC S. Seifullin Kazakh Agro Technical Research University Astana, Kazakhstan D.Sc., Principal investigator Zinigul Sarmurzina, Republican Collection of Microorganisms LLP, Astana, Kazakhstan PhD, Project manager Downloads [Abstract] [Full Article] Published 2023-07-27 Issue Vol. 13 No. 7 (2023): July 2023 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com