Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink

Background: There is a genuine interest in the development of probiotic milk and juice based beverages because they are a good-vehicle to deliver probiotic microorganisms to consumers. For this purpose, the viability and metabolism of four probiotic strains (Lactobacillus acidophilus LA5, Bifidobact...

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Autores principales:	Daneshi,Mohammad, Ehsani,Mohammad Reza, Razavi,Seyed Hadi, Labbafi,Mohsen
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso 2013
Materias:	carrot juice functional beverage non-fermented probiotic viability
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582013000500005
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spelling	oai:scielo:S0717-345820130005000052014-09-17Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drinkDaneshi,MohammadEhsani,Mohammad RezaRazavi,Seyed HadiLabbafi,Mohsen carrot juice functional beverage non-fermented probiotic viability Background: There is a genuine interest in the development of probiotic milk and juice based beverages because they are a good-vehicle to deliver probiotic microorganisms to consumers. For this purpose, the viability and metabolism of four probiotic strains (Lactobacillus acidophilus LA5, Bifidobacterium lactis BB12, L. rhamnosus and L. plantarum) were studied in non-fermented milk and carrot juice mix drink. The drinks were evaluated in 5 days interval for viable cell count, pH, acidity, sedimentation and sensory quality during refrigerated storage at 4 ± 2ºC for up to 20 days. Results: The results showed that all strains had good viability in milk/carrot juice drink (88-98%), but L. acidophilus LA5 seemed more stable than three other strains. The levels of pH and acidity were ranged 5.33-6.6 and 0.13-0.31%, respectively. The drinks inoculated with L. rhamnosus and control (non-probiotic) showed more variation in pH and acidity. The most sedimentation was detected in drinks inoculated with L. rhamnosus, reaching 3.73 mL/10 mL sample. Sensory assessment indicated lowest acceptability in control and milk/carrot juice drink inoculated with L. rhamnosus, respectively. Conclusion: This study indicated that some probiotic bacteria can be applied by food producers to produce functional drinks with an increased shelf-life.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.16 n.5 20132013-09-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582013000500005en10.2225/vol16-issue5-fulltext-2
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	carrot juice functional beverage non-fermented probiotic viability
spellingShingle	carrot juice functional beverage non-fermented probiotic viability Daneshi,Mohammad Ehsani,Mohammad Reza Razavi,Seyed Hadi Labbafi,Mohsen Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink
description	Background: There is a genuine interest in the development of probiotic milk and juice based beverages because they are a good-vehicle to deliver probiotic microorganisms to consumers. For this purpose, the viability and metabolism of four probiotic strains (Lactobacillus acidophilus LA5, Bifidobacterium lactis BB12, L. rhamnosus and L. plantarum) were studied in non-fermented milk and carrot juice mix drink. The drinks were evaluated in 5 days interval for viable cell count, pH, acidity, sedimentation and sensory quality during refrigerated storage at 4 ± 2ºC for up to 20 days. Results: The results showed that all strains had good viability in milk/carrot juice drink (88-98%), but L. acidophilus LA5 seemed more stable than three other strains. The levels of pH and acidity were ranged 5.33-6.6 and 0.13-0.31%, respectively. The drinks inoculated with L. rhamnosus and control (non-probiotic) showed more variation in pH and acidity. The most sedimentation was detected in drinks inoculated with L. rhamnosus, reaching 3.73 mL/10 mL sample. Sensory assessment indicated lowest acceptability in control and milk/carrot juice drink inoculated with L. rhamnosus, respectively. Conclusion: This study indicated that some probiotic bacteria can be applied by food producers to produce functional drinks with an increased shelf-life.
author	Daneshi,Mohammad Ehsani,Mohammad Reza Razavi,Seyed Hadi Labbafi,Mohsen
author_facet	Daneshi,Mohammad Ehsani,Mohammad Reza Razavi,Seyed Hadi Labbafi,Mohsen
author_sort	Daneshi,Mohammad
title	Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink
title_short	Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink
title_full	Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink
title_fullStr	Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink
title_full_unstemmed	Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink
title_sort	effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink
publisher	Pontificia Universidad Católica de Valparaíso
publishDate	2013
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582013000500005
work_keys_str_mv	AT daneshimohammad effectofrefrigeratedstorageontheprobioticsurvivalandsensorypropertiesofmilkcarrotjuicemixdrink AT ehsanimohammadreza effectofrefrigeratedstorageontheprobioticsurvivalandsensorypropertiesofmilkcarrotjuicemixdrink AT razaviseyedhadi effectofrefrigeratedstorageontheprobioticsurvivalandsensorypropertiesofmilkcarrotjuicemixdrink AT labbafimohsen effectofrefrigeratedstorageontheprobioticsurvivalandsensorypropertiesofmilkcarrotjuicemixdrink
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Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink

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