The objective of this study was to evaluate the effect of the addition of Lactobacillus casei and/or oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage during refrigerated storage. The addition of the probiotic culture improved the nutritional value and the stability of the rheological parameters during storage. However, it increased the turbidity and altered the color, but with no impact on the sensory acceptance. The synbiotic product had the improved characteristics provided by the probiotic culture, but also maintenance of the color and turbidity parameters. The beverages had probiotic counts higher than 107 CFU/ml and oligofructose content from 1.24 to 1.67 g 100 ml−1. This study proved that is possible to obtain an orange juice and hibiscus tea mixed beverage with improved nutritional properties with the addition of L. casei in the lyophilized form and oligofructose.
Practical applications
In this research work, the authors demonstrated that it is possible to develop a synbiotic mixed beverage using orange juice and hibiscus tea, which presented a suitable chemical composition, physicochemical characteristics, rheological properties, probiotic viability, and sensory acceptance. This study is important for the beverage industry, which is interested in the development of functional new products and proved that is possible to add directly the probiotic in the lyophilized form to the mixed beverages, dispensing the propagation step and resulting in a time‐consuming processing.
In natura sugarcane juice or garapa is one of the derivatives of sugarcane and is a tasty and energetic drink. The addition of acid fruits to the sugarcane juice is quite common, giving the product a refreshing flavor and softening its sweetness. The present study aimed to evaluate the sensorial quality of beverages elaborated by mixing sugarcane juice and fruits pulp, among high school students at IFNMG – campus Salinas. The samples were prepared for the flavors of passion fruit, tamarind, and caja, adding pulp in the proportions of 5, 7.5 and 10 mL per 100 mL of sugarcane juice, and a preference-ranking test was applied to 30 untrained panelists. Based on the result of this test, samples of the beverage with the preferred pulp concentration for each flavor were prepared. The acceptance test was applied to 88 panelists in the same study group. For the preference-ranking test, this analysis showed that there was no significant difference (p ≥ 0.05) between the samples in any of the three flavors and concentrations evaluated. However, the highest absolute values were obtained by the samples of passion fruit and tamarind at 5% of pulp and caja at 7.5% of pulp. Regarding the acceptance test, there was no significant difference (p ≥ 0.05) between samples. In the evaluation of the overall impression, the scores were between “like moderately” and “like extremely”, which shows a great acceptance for these products. Also, the most accepted flavor was caja at 7.5%. The purchase intention was evaluated as “probably buy” and “certainly buy” and the highest purchase intention was also for the sample of caja at 7.5%. Therefore, this study contributes to a greater appreciation of the fruits from the semi-arid and to adding value to the sugarcane juice.
The aim of this study was to develop a goat's milk-based yogurt with a layer of tamarind and passion fruit jelly on the bottom of the package (bilayer yogurt) as well as to carry out the physical-chemical, microbiological and sensory characterization. of product. For comparison purposes, goat's milk products were compared with the same cow's milk product. The physicochemical analyzes showed that the samples are within the standards of the legislation, both for yogurts and jams. Regarding microbiological analyzes, there was no microbial growth in any of the samples evaluated. Sensory tests were carried out with 60 tasters that were aged between 14 and 32 years. Sensory attributes related to “appearance”, “color”, “aroma”, “consistency” and “flavor” were evaluated, among them only consistency showed a significant difference due to the chemical characteristics of goat's milk, however, in percentage values goat's milk yogurt was rated with the highest grades. In the global impression and purchase intention, the analysis of the data obtained showed that the values attributed by the tasters are located in the highest scores of the hedonic scale. Thus, for bilayer goat's milk yogurts with tamarind or wild passion fruit jams, the results are favorable and highly acceptable. These results denote the possibility of insertion of these new products in the regional market in view of the acceptance of the product by the tasters as well as the intention to purchase, in addition to the appreciation of the regional fruits present in the jams elaborated.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.