Development of Probiotic Beverage from Whey and Pineapple Juice

Abstract

The aim of this study was to develop a probiotic beverage using whey and pineapple juice. Lactobacillus acidophilus was used as the probiotic organism. The level of pineapple juice addition was optimized on the basis of sensory quality evaluation. Fermentation time using 1 per cent inoculum of L. acidophilus was optimized on the basis of sensory quality evaluation, growth and activity in terms of pH and acidity. The 65:35 blend ratio of whey and pineapple juice fermented for 5 hr gave desirable results with highest sensory scores for overall acceptability and a total viable count of more than 10 6 cfu.ml -1 .

Evaluation of quality and stability of chhana whey beverage fermented with lactic acid bacteria

“…The similar result observation was reported by Shukla et al (2013) who reported that overall sensory score was higher for fruit based fermented beverage upto 10 days of storage. It was also observed from table 2 that overall acceptability was higher for beverage II than beverage I, this might be due to different metabolic activity and different acid production rate of these two different starter culture used for preparation of these two different beverages.…”

Fermentation of Psidiumguajava Juice by Using Probiotic Lactic acid Bacteria Lactobacillus Plantarum

“…The guava juice which was selected as the medium had a pH of 6.The microbial population in the medium at 48 hr showed many colonies (TMTC) (Figure 2) (Table 1). After 72 hr of fermentation the microbial population dropped as it was expected [12].…”

The suitability of different probiotic strains for the production of fruit-whey beverages

“…The number of B. bifidus NCDC 255 bacteria in a whey beverage with aloe vera juice (whey to juice ratio was 70:30) was 7 log cfu/g and was stable during the 30-day storage period, although the pH decreased from 4.40 to 4.00 (Sasi Kumar, 2015). Shukla et al (2013), who analyzed whey-pineapple drinks (whey to pineapple juice ratio 65:35) containing L. acidophilus NCDC-015 probiotic strain, found similar results in the number of probiotic bacteria and pH during 28 days of storage. High survivability of the probiotic L. heleveticus strain MTCC 5463 in whey beverages with 10% orange juice and 1.5% inulin was reported by Shah et al (2016); during 28 days of storage the number of bacteria remained at a high level of 8 log cfu/g, while the pH of the beverage decreased from 3.82 to 3.67.…”