Influence of probiotics on physico-chemical and organoleptic characteristics of sweet orange juice

Abstract

Aim: The study was undertaken to evaluate the survival probiotic organisms and its influence on the physical, chemical, nutritional and sensory characteristics of sweet orange juice. Methodology: Two samples of probiotic juice were prepared with 10 percent innoculum containing LAB strains (Lactobacillus bulgaricus and Lactobacillus plantarum). Sample A (without encapsulated strains) and Sample-B (with encapsulated strains) were prepared and incubated for 10hrs at 35oC. After incubation, the physico-chemical analysis of both the samples were analyzed for TSS, pH, acidity, total sugars, reducing sugars and ascorbic acid content. Results: The results of TSS, pH, acidity, total sugars, reducing sugars and ascorbic acid content for sample –A and Sample –B were 11.4˚Brix, 3.51, 0.82 percent, 6.1 percent, 1.5 percent, 4.6 percent, 40mgml-1 and 11.6˚ Brix, 3.68, 0.77 percent, 6.4 percent, 1.7 percent, 4.9 percent, 40 mg ml-1, respectively. Sensory evaluation revealed that overall acceptance of probiotic juice containing encapsulated strains and free strains in the first week was 8.3 and 7.8, respectively. Even after 4 weeks of storage, the overall acceptance for juice with encapsulated strains was better than free strains with a score of 7.5 and 7.0 at the end of storage period. Interpretation: The sweet orange juice with encapsulated strains has high viable cell count (109cfu ml-1) even after 4 weeks of storage resulted in stable therapeutic probiotic sweet orange juice. It is further, suitable for commercial production of probiotic sweet orange juice with probiotic cultures.