Table 10.
Colour coordinates, acidity and antioxidant parameters of the prepared beverages.
| BeveragesSamples | Colour Coordinates, NBS | pH | TTA, °N | TPC, mg 100 g−1 d.m. | Antioxidant Activity, % | ||
|---|---|---|---|---|---|---|---|
| L* | a* | b* | |||||
| MPNF | 27.3 ± 1.7 b | 2.01 ± 0.06 b | 1.11 ± 0.03 b | 5.88 ± 0.2 f | 3.0 ± 0.1 a | 68.2 ± 3.7 a | 14.1 ± 1.3 a |
| MPF | 31.4 ± 2.9 c | 1.83 ± 0.05 a | 1.34 ± 0.04 c | 3.91 ± 0.02 a | 9.5 ± 0.2 d | 104.8 ± 5.9 b | 21.7 ± 1.6 b |
| MPLUHS29+10WB | 39.1 ± 2.3 f | 1.77 ± 0.06 a | 1.92 ± 0.06 d | 4.30 ± 0.01 d | 8.5 ± 0.2 c | 124.4 ± 4.1 c | 25.8 ± 1.8 c |
| MPLUHS29+10WB+Shep7.5 | 19.7 ± 1.6 a | 5.31 ± 0.17 c | 0.84 ± 0.03 a | 4.26 ± 0.03 d | 8.8 ± 0.2 c | 132.5 ± 6.2 d | 29.3 ± 1.9 d |
| MPLUHS29+10WB+Rasp7.5 | 27.2 ± 1.8 b | 15.6 ± 0.8 e | 5.97 ± 0.26 e | 4.17 ± 0.02 b | 9.0 ± 0.3 c | 141.7 ± 7.1 e | 29.3 ± 1.7 d |
| MPLUHS29+10WB+Sea5.0 | 30.4 ± 2.9 c | 5.29 ± 0.23 c | 15.5 ± 1.4 f | 4.62 ± 0.02 e | 7.9 ± 0.3 b | 125.9 ± 4.5 c | 26.1 ± 2.0 c |
| MPLUHS29+10WB+Blu7.5 | 20.4 ± 1.6 a | 6.36 ± 0.17 d | 0.82 ± 0.02 a | 4.20 ± 0.01 c | 8.9 ± 0.2 c | 132.8 ± 4.6 d | 27.5 ± 1.6 d |
L*, lightness; a*, redness (a* greenness); b*, yellowness (b* blueness); TTA, total titratable acidity; LAB, lactic acid bacteria; TPC, total phenolic compounds. MPNF, non-fermented milk permeate; MPF, milk permeate fermented with LUHS29 (P. acidilactici); Shep, Shepherd/Sambucus nigra, Rasp, Raspberries/Rubus idaeus; Sea, Sea buckthorn/Hippophae rhamnoides; Blu, blueberries/Vaccinium myrtillus; WB, wheat bran extruded at 130 °C, screw speed 25 rpm and fermented with LUHS245 (L. uvarum); 10WB, quantity of WB used, g 50 mL−1; 5.0, 7.5, quantity of berries used, g 50 mL−1. The data expressed as mean values (n = 3) ± SD; SD, standard deviation. a–f The mean values within a column with different letters are significantly different (p ≤ 0.05).