The study aimed to develop a non-dairy-based probiotic-supplemented product using an
underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f.
flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH,
and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C,
and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented
passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20
were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier,
with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also
resulted in 42.68% log survivability. The formulated juice powder had a final moisture
content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended
dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00°
Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C
yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while
storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed
significant difference in terms of color, sweetness, and sourness, while no significant
difference was observed in terms of aroma, mouthfeel, and general acceptability.
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