Abstract
The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.
Highlights
Probiotics are live beneficial microorganisms which, when taken in adequate amounts, offer health benefits beyond normal nutrition (Song et al, 2012)
This study aims to test the stability of spray dried L. plantarum S20 on passion fruit juice powder
The liquid passion fruit was incorporated with 25% maltodextrin while the probiotic cells were incorporated with 30% maltodextrin
Summary
Probiotics are live beneficial microorganisms which, when taken in adequate amounts, offer health benefits beyond normal nutrition (Song et al, 2012). Probiotic food products are usually seen in the form of dairy products such as milk, cheese, and yoghurt which might confer a problem to individuals who are lactose intolerant. Non-dairy probiotic food products are acceptable alternatives for individuals who are either vegetarians or lactose intolerant (Lee and Salminen, 2009). Commercial starter cultures are present in a liquid form This is inconvenient because of the high costs utilized in bulk culture preparation and the risks of bacteriophage infection (Desmond et al, 2002). Spray drying addresses the problems involved in the storage, maintenance, and handling of liquid cultures. This method uses high temperatures, thereby instantly producing the powdered product as it is dried (Goderksa, 2012)
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