Abstract
<p>This study measured the survival of <em>Lactobacillus rhamnosus </em>GR-1 in non-dairy probiotic beverages over a 28-day storage period and to determine which sample was most preferred on measures of appearance, consistency, flavour, texture, and overall acceptability. Three non-dairy samples and one control milk sample were prepared. The non-dairy samples were soy (1:3 product-to-water ratio), almond (1:3), and peanut (1:5). <em>L. rhamnosus</em> GR-1 remained viable (10<sup>7</sup> CFU/ml) in all samples over 28 days storage period and changes over time were dependent on the sample (P=0.03). The results of the sensory evaluation (n=90) showed that the soy and peanut samples were significantly different (P&lt;0.03) from the control milk sample in appearance, consistency, flavour, texture, and overall acceptability. The almond sample was not rated significantly different (P&gt;0.05) from the milk control in all categories. The results of this study suggest that probiotic almond milk may be a feasible substitute for conventional probiotic milk beverages, particularly for vegetarians who cannot consume dairy products and individuals with lactose intolerance.</p>
Highlights
1.1 Background and RationaleApproximately 8% of Canadians are vegetarian (Iposos-Reid, 2004)
This study measured the survival of Lactobacillus rhamnosus GR-1 in non-dairy probiotic beverages over a 28-day storage period and to determine which sample was most preferred on measures of appearance, consistency, flavour, texture, and overall acceptability
The purpose of this study was to evaluate the survival of Lactobacillus rhamnosus GR-1 in soy, almond, and peanut milk over a 28-day period and to evaluate which sample was most preferred on measures of appearance, consistency, flavour, texture, and overall acceptability
Summary
1.1 Background and RationaleApproximately 8% of Canadians are vegetarian (Iposos-Reid, 2004). Vegetarianism is a growing trend, which can be attributed to animal rights and ethics courses in post-secondary education, websites, magazines, newsletters, vegetarian cookbooks, and arrival of immigrants from countries where vegetarianism is commonly practiced (American Dietetic Association, 2003). Environmental concern, animal welfare, economic reasons, ethical considerations, world-hunger issues, and religious beliefs are additional reasons for consuming a vegetarian diet (American Dietetic Association, 2003; Fox & Ward, 2008). Plant-based diets are gathering growing appreciation and are recommended because of the many benefits that they confer, including lower levels of saturated fat, cholesterol, and animal protein, while offering higher carbohydrate, fibre, magnesium, boron, folate, antioxidant, carotenoid, and phytochemical intake (American Dietetic Association, 2003). The growing number of vegetarian individuals reinforces the importance of the need to develop non-dairy probiotic alternatives. Three non-dairy probiotic beverages were developed from soybeans, almond, and peanut
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