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Electronic Journal of Biotechnology
Universidad Católica de Valparaíso
ISSN: 0717-3458
Vol. 16, No. 5, 2013
Bioline Code: ej13051
Full paper language: English
Document type: Research Article
Document available free of charge

Electronic Journal of Biotechnology, Vol. 16, No. 5, 2013

 en Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink
Daneshi, Mohammad; Ehsani, Mohammad Reza; Razavi, Seyed Hadi & Labbafi, Mohsen

Abstract

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 check for this species in other resources LA5, Bifidobacterium lactis check for this species in other resources BB12, L. rhamnosus check for this species in other resources and L. plantarum check for this species in other resources ) 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 ± 2ºC 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.

Keywords
carrot juice; functional beverage; non-fermented; probiotic; viability

 
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