3 research outputs found
Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink
Background: There is a genuine interest in the development of probiotic
milk and juice based beverages because they are a good-vehicle to
deliver probiotic microorganisms to consumers. For this purpose, the
viability and metabolism of four probiotic strains ( Lactobacillus
acidophilus LA5, Bifidobacterium lactis BB12, L. rhamnosus and L.
plantarum ) were studied in non-fermented milk and carrot juice mix
drink. The drinks were evaluated in 5 days interval for viable cell
count, pH, acidity, sedimentation and sensory quality during
refrigerated storage at 4 \ub1 2\ubaC for up to 20 days. Results:
The results showed that all strains had good viability in milk/carrot
juice drink (88-98%), but L. acidophilus LA5 seemed more stable than
three other strains. The levels of pH and acidity were ranged 5.33-6.6
and 0.13-0.31%, respectively. The drinks inoculated with L. rhamnosus
and control (non-probiotic) showed more variation in pH and acidity.
The most sedimentation was detected in drinks inoculated with L.
rhamnosus, reaching 3.73 mL/10 mL sample. Sensory assessment indicated
lowest acceptability in control and milk/carrot juice drink inoculated
with L. rhamnosus, respectively. Conclusion: This study indicated that
some probiotic bacteria can be applied by food producers to produce
functional drinks with an increased shelf-life