Production of probiotic juice by use of two varieties of Red and Yellow apple
Subject Areas : Aquatic Products
neda
Ghazavi
1
(Ph.D student of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.)
Hamdollah
Moshtaghi
2
(Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran.)
Mojtaba
Bonyadian
3
(Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran.)
Keywords: Lactobacillus acidophilus, Probiotics, Apple juice,
Abstract :
Probiotic bacteria due to having positive effects on health, widely used in the manufacture of foods, particularly in the production of dairy products, but having lactose intolerance problem and high cholesterol of dairy products is an important restrictions on the use of them. Recently, the consumption of non-dairy probiotic foods and specifically non-dairy probiotic juices were developed. The aim of this study was to examine the growth trend of Lactobacillus acidophilus in the two types of red and yellow apple. After inoculation of bacteria to each sample, they were stored at 4°C and at certain times during fermentation, changes in pH, titratable acidity and the sediment, as well as live cell counts were measured under controlled conditions. Both treatments showed a significant decrease in pH, sediment and bacteria population at the end of maintenance, but the changes in acidity were not significant (p<0.05). Sensory evaluation of apple juice on the fifth day showed no significant difference between the control sample and probiotics. On the tenth day of sensory evaluation the probiotic juice significantly has higher concentration than the control sample. In general, red apple juice in compared with yellow apple juice has more favorable conditions for growth of Lactobacillus acidophilus. There was no desirable effect on sensory properties of apple juice after adding probiotics.
