Production of Probiotic Fermented Beverage Based on Mixture of Sweet Cherry, Red

Subject Areas : Journal of Food Safety and Processing

Mahdieh Sadat Azarfam ¹ , Mahnaz Hashemiravan ^{2 *} , Simin Asadollahi ³

1 - Msc. student, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Food Science and Technology Department, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
3 - Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

Received: 2021-03-02 Accepted : 2021-05-15 Published : 2021-05-22

Keywords: Lactobacillus casei, Barberry, Sweet Cherry, Red Grape,

Abstract :

Currently, probiotic products in the market are often made up of probiotic dairy products, but in recent years, demand for probiotic products has increased on the basis of non-dairy products. The purpose of this study was to produce probiotic fermentation based on a mixture of cherry juice, red grapes and barberry with different percentages of 2.5, 3.75, 5, 10 and 15 percent using Lactobacillus casei with 108 and 107 cfu/mL densities. It was kept at 4°C for 28 days. Physiochemical properties, microbial and sensory evaluation. Juice produced at the time of production, the first second third and fourth weeks was evaluated. Data was analyzed using ANOVA and Duncan's multi-domain tests at 95 percent level. The results showed that pH and drink acidity increased significantly during shortage (p< 0.05). The most priobotic viable bacteria was treated with A1B2 containing 10 percent cherry juice 5 percent grape juice and 5 percent barberry juice with 108 cfu/mL) after 28 days of storage Sensory evaluation results were reduced at all maintenance times with increasing storage time. After 28 days of storage, the highest total acceptance rating belonged to A1B2 treatment containing 10 percent cherry juice. 5 percent grape juice and 5 percent barberry juice with 108 cfu/mL) and with the highest population of Lactobacillus casei this treatment was introduced as the best treatment.