Possibility of producing and evaluating physicochemical and sensory properties of probiotic drinks based on apple juice concentrate and malt extract

Subject Areas : Journal of Food Safety and Processing

Atiyeh  Nasseri ¹ (Msc., Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Varamin Branch, Iran.)
Mahnaz  Hashemiravan ² (Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Varamin Branch, Iran.)
Rezvan  Pourahmad ³ (Professor, Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Varamin Branch, Iran)

Received: 2021-07-17 Accepted : 2021-08-19 Published : 2021-08-23

Keywords: Lactobacillus casei, Malt extract, Keywords: Apple concentrate, Probiotic drink,

Abstract :

AbstractProbiotics are living microorganism inhibiting the activating of harmful pathogens via establishing in the intestinal medium. Most probiotic products presented in the market are probiotic dairy products, however, in recent year, demand for non-dairy probiotic products has grown. The objective of this study was to produce a probiotic drink containing different concentrations of apple concentrate (20, 30, 40 %) and malt extract (2, 4, 6 %) using Lactobacillus casei ( 106 and 107 cfu/ml) over 28d storage at 4°𝑐. physicochemical (pH, acidity, Brix and total suger), microbial (probiotic bacterial count) and sensory (flavor, aroma, bitterness, sweetness, naturality, color and appearance, thickness, turbidity and total acceptance) properties were measured when produced, 27 h after production, during 1st, 2nd,3rd and 4th weeks by 5 trained panelists as 18 treatments with a control sample in triplicate. Data were analyzed by SPSS 21 software and multirange Duncan test at 95% and diagrams were drawn by Excel 2013. The results showed that pH, Brix value, and bacterial viability decreased and acidity increased significantly (p≤ 0.05) Overtime. The highest viability after 28 days was found for A3B2C3 (40% apple concentrate + 6% malt extract, 107 cfu/ml). Sensory evaluation showed a decrease and given the microbial population higher than the standard level for probiotic products (106 cfu/ml) and total acceptance A2B1C1 (2% malt extract + 30% apple concentrate, 10 6 cfu/ml) was selected as the superior treatment.