Physico-Chemical, Antioxidant, Microbial and Sensory Properties of Probiotic Dairy Beverage and Fruit Juice with L. casei

Document Type : Original Research

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Department of Food Science and Technology, Faculty of Home Economics, Al-Azhar University

Abstract

Recently, there has been an increase in demand for probiotic dairy and probiotic fruit juices due to new nutritional trends. This study was carried out to evaluate the functional properties of probiotic dairy and probiotic fruit juices (pumpkin and guava juice) with L. casei during storage periods (0,5 and 10 days) at refrigerator temp (2-6o C). Physicochemical (pH, minerals, T.S.S, viscosity, total phenolic content and DPPH), microbiological (Total count, L.casei and mold &yeast) and sensory evaluation were investigated. Four treatments were studied, probiotic milk (FM), pumpkin juice (FP), guava juice (FG) and a mix of milk, pumpkin and guava juices (FX). Results indicated that the highest value of pH was for probiotic guava (FG). The lowest value of iron was for probiotic milk (0.08mg/100g) and the highest value was for probiotic pumpkin (0.57 mg/100g). The highest contents of magnesium and potassium were for probiotic guava juice (24.53 and 458.23 mg/100g, respectively). The highest value of total phenols was for FP. Values of pH, DPPH and total phenols decreased during the storage period (10 days) for all treatments. The highest value of total antioxidant as DPPH was for FP. Total count and L.casei increased during the first 5 days and then decreased at the end of storage period (10 days). There was no detected growth for molds and yeasts during the cold storage period (10 days) for all treatments. The highest values of overall acceptability were for FP and the lowest values were for control treatment.

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