Stability and Quality Parameters of Probiotic Cantaloupe Melon Juice Produced with Sonicated Juice

Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

“…Thus, fruit juices, vegetables and cereals constitute an emerging segment of nonconventional dairy substrates for the design of probiotic beverages that will require sensory and physicochemical characterization for quality control and further product development. Most of the current work in the area of development of non-dairy probiotics has been performed in fruit and soy-based fermented products where sensory, colour and rheological evaluations have been carried out (Chattopadhyay, Raychaudhuri, & Chakraborty, 2013;Fonteles et al, 2013;Pereira, Almeida, de Jesus, da Costa, & Rodrigues, 2013;Perricone, Corbo, Sinigaglia, Speranza, & Bevilacqua, 2014). It has also been observed that the addition of sugar and an artificial flavour can significantly improve the acceptance of fermented coconut water (Camargo Prado et al, 2015).…”

Headspace gas chromatography (HS-GC) analysis of imperative flavor compounds in Lactobacilli-fermented barley and malt substrates

“…The five factors used in the experiment and their corresponding minimum and maximum levels are as follows: sampling temperature (50-90ºC); heating chamber agitation (300-700 rpm); volatiles extraction time (5-25 min); sample volume in glass vials (6-12 mL); sample pH (3)(4)(5)(6)(7)(8)(9)(10)(11). Therefore, the chosen experimental design comprised 2 5 =32 observations and three replicates were performed.…”

“…The establishment of these substrates will require sensory and physicochemical characterization for quality control and further product development. Most of the recent work in non-dairy probiotic products have focused on sensory, color and rheological evaluations (8)(9)(10)(11)(12) using, for example, a soy dessert, cantaloupe melon juice, an oat flakes beverage, a soy based petit-suisse cheese, a cashew apple juice and peanut soy milk. In a previous work, the aroma, taste and aftertaste of a malt beverage fermented with a lactobacilli strain exhibited that the overall flavor was conceived by the main metabolites of the fermentation giving a sour note which blended with the sweet, malty and roast flavor of the cereal substrate (13).…”

Trends in dairy and non-dairy probiotic products - a review

“…The viable cell counts of Lb. casei in cashew apple juice even after storage for 6 weeks were found to be more than 8.00 log cfu/mL and, hence, proved to be as efficient as dairy products for its growth (Pereira et al 2011) and similar trends are seen in pineapple juice (Sheehan et al 2007) and melon juice (Fonteles et al 2013). Also, stability and sensory acceptance are considered while developing a probiotic fermented fruit juices (Granato et al 2010).…”

“…Several fruits and vegetables such as apples, oranges, blackcurrant, banana, blueberry, pineapple, cashew apple (Anacardium occidentale L.), cantaloupe melon, raspberry, pomegranate juice, carrot, beetroot, etc. (Savard et al 2003;Yoon et al 2005;Pereira et al 2011;Nualkaekul et al 2012;Fonteles et al 2013;Anekella and Orsat 2013) and mixed vegetable juice (Nosrati et al 2014) are being exploited for this purpose. The viable cell counts of Lb.…”