Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects

Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects

The aims of this study were to improve the functional and nutritional properties of fermented black carrot juice by using sweet and acid whey in the production of fermented black carrot juice, to transform whey into a value-added product and to determine the effect of whey addition on the fermentati...

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Bibliographic Details
Main Authors: Hacer Çoklar, Mehmet Akbulut, Ali Aygun, Muhammed Talha Akbulut
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
anthocyanins
anthocyanin-protein complex
color
fermentation
hierarchical cluster analysis
lactic acid bacteria
Online Access:https://www.mdpi.com/2304-8158/14/2/218
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