Effect of incorporation of honey on chilled storage and sensory acceptance of probiotic Melon Manis Terengganu (Cucumis melo var inodorus cv. Manis Terengganu 1) juice

Amiza M.A,B.Y Looi

doi:10.26656/fr.2017.4(5).152

Abstract

The objective of this study was to determine the effect of 28 days of chilled storage (4oC) on Melon Manis Terengganu (MMT) juice, probiotic MMT juice and probiotic MMT juice with 3.9% honey. Furthermore, determination of sensory evaluation of these three juices using acceptance test was carried out as well. It was found that for all MMT juice samples with 28 days of chilled storage resulted in increased total soluble solid, decreased viscosity and no significant difference in titratable acidity. Besides, the pH of control MMT juice did not change, but the pH of both probiotic MMT juices decreased. It was found that there was no yeast and mould growth in probiotic MMT juice with 3.9% honey until the 28th -day storage. However, yeast and mould growth appeared after 21 days of chilled storage for both control MMT juice and probiotic MMT juice, with control MMT juice having the higher yeast and mould count. During chilled storage, there was no LAB count and no significant change in biomass in control MMT juice, but there was a decreasing trend for LAB count and biomass for probiotic MMT juice after 21 days of storage. However, for probiotic MMT juice with honey, LAB count did not change significantly, while its biomass was higher than probiotic MMT juice after 14 days of chilled storage. Sensory evaluation found that there was no significant difference (p<0.05) in acceptability of all MMT juice samples for sourness, overall acceptability and odour attributes. For colour attribute, probiotic MMT juice gave similar colour attribute acceptance with other samples. However, both probiotic juices gave lower acceptability scores for flavour and sweetness attributes compared to control MMT juice. This study found that the most acceptable formulation was control MMT juice, followed by MMT probiotic juice and finally MMT probiotic juice with 3.9% honey.

Highlights

Fruit juice is a natural liquid contained in ripe fruits and rich in beneficial nutrients such as sugar, vitamins, minerals, fibre, and antioxidants
There was a significant difference between the biomass of the control Melon Manis Terengganu (MMT) juice and the probiotic MMT juice with and without honey (p
The presence of biomass in the control MMT juice may be due to the presence of pomace in the fruit juice which influences the amount of transmitted light pass through the juice

Summary

Introduction

Fruit juice is a natural liquid contained in ripe fruits and rich in beneficial nutrients such as sugar, vitamins, minerals, fibre, and antioxidants. Fruit juice is suitable substrates for the probiotic bacteria cultivation. Many researchers have been investigated the suitability of various fruit and vegetable juices as raw material for the production of probiotic juices such as tomato, mango, orange, apple, grape, peach, pomegranate and watermelon (Patel, 2017). The minimum requirement for the number of probiotics bacteria present in the beverages is 107 CFU/g during consumption time (Angiolillo et al, 2014). The health advantage of probiotics depends upon their concentration in foods and on their ability to endure the unfavourable conditions of the gastrointestinal tract. The major parameters influencing the number of probiotics are intrinsic food parameters such as titratable acidity, pH, sugar, molecular oxygen and water activity. Incubation temperature, storage techniques, kind of probiotics strains and inoculums proportion influence the growth of probiotics bacteria (Tripathi and Giri, 2014). Among the most commonly employed probiotics are Lactobacillus acidophilus, L. helveticus, L. casei, L

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