Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks

Abstract

This study aimed to determine whether mango juice can improve the viability of probiotics in a fermented dairy-based beverage whilst maintaining its quality characteristics. Formulations containing Lactobacillus acidophilus La-5 culture, whole cow's milk and varying concentrations of mango juice (0%, 10%, 20%, 30% and 40% (w/w)) were produced and stored for five weeks at 4°C. Results showed that probiotic viability was enhanced with the addition of 10% mango juice. Additionally, this formulation improved probiotics tolerance when exposed to in vitro gastrointestinal digestion. According to the sensory analysis, beverage sensory scores improved as levels of mango juice increased from 20% to 40%.

Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit

“…The samples were incubated at 37 °C. Aliquots of 1 mL were removed to assess resistance to gastric juices (after 1-, 60- and 180-min exposure) and to intestinal juices with or without 0.3% bile (after 1-, 60- and 240-min exposure) [ 10 ]. Serial dilutions and spread plating were then performed to determine total viable counts at each time points as described in Section 2.3 .…”

“…Therefore, these products are becoming increasingly popular among health-conscious consumers. Fruit juices, legumes, cereals and dry fruits are increasingly used to fortify yogurt [ 8 , 9 , 10 ]. It is difficult to produce yogurt with a good consistency using only probiotic cultures, without starter cultures such as Lactobacillus delbrueckii subsp.…”

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Kırmızı ve mor sebzelerle hazırlanan kombucha çaylarının kalite özelliklerinin belirlenmesi

“…Fermantasyon süresi boyunca haftalık olarak örneklerin pH değeri Hanna (HI 2215, Almanya) pH metre ve briks (% çözünür kuru madde içeriği) el refraktometresi (Atago Refractometer N-1E, Japonya) kullanılarak Budak (2015)'te belirtildiği şekilde ölçülmüştür. Viskozite (50 ve 100 rpm) (Brookfield, Middleboro, MA, ABD) 2 numaralı spindle kullanılarak oda sıcaklığında (Ryan 2019), mantar ağırlığı hassas terazide (Radwag PS-1000 R2, Polonya), su aktivitesi (a w ) su aktivitesi ölçüm cihazında (Novasina, LabTouch, İsviçre), renk değerleri ise kolorimetre (Konika Minolta Krom Metre CR-400) kullanılarak Akarca ve ark. (2015)'e göre ölçülmüştür.…”