Chemical and sensorial properties of probiotic beverage based on rice bran extract and honey

Abstract

Probiotic beverage is one of the most recent developments in drink industry. The non-dairy drinks are popular all over the world. In this regard, the beverage containing Lactobacillus casei–containing rice bran extract and honey was examined. The effects of rice bran extract (0, 5, 10, and 15%) on the microbial, chemical, and sensory properties of probiotic beverage were investigated. The pH, acidity value, soluble solids content, cell viability, and sensory properties of samples were evaluated in 0, 7, 14, and 21 days of storage. The bacterial bioavailability decreased during refrigerator storage. The pH and soluble solid content of treatments decreased and the acidity value level increased significantly (P <0.05) during the storage. The results of sensory evaluation showed that the sample with 10% rice bran extract was more acceptable than others. Our findings considered using rice bran extract and honey for the production of beverage containing Lactobacillus casei as a valuable drink. Rice bran extract and honey along with probiotics would be an appropriate combination for making a unique drink in beverage industry.