Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei
Luciana de Souza Neves Ellendersen, Daniel Granato, Karla Bigetti Guergoletto, Gilvan Wosiacki
Engineering in Life Sciences
Abstract
The objective of this study was the development and optimization of a probiotic apple beverage as well as the establishment of a sensory profile by using chemical, microbiological, and quantitative descriptive analysis (sensory profiling). For this purpose, both L actobacillus casei and L . acidophilus were tested in two different media ‐ F uji and G ala apple juices ‐ at different pH values. The optimal conditions to develop the apple probiotic beverage were obtained by response surface methodology. They were found to be 10 h of fermentation at 37 o C in G ala apple juice. Sensorially, the clarified G ala apple juice was characterized by a caramel color, apple aroma, and an acidic apple taste. The fresh fermented probiotic apple beverage was characterized by a thick texture and sweet taste. The probiotic apple beverage stored for 28 days at 7 o C presented a thick texture and acidic taste. Finally, when the fermented probiotic beverage was tested by potential consumers, it presented an acceptance index of 96%.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
fermentation is optimized at 10 hours at 37°C in Gala apple juice
“The optimal conditions to develop the apple probiotic beverage were obtained by response surface methodology. They were found to be 10 h of fermentation at 37 o C in G ala apple juice.”
probiotic apple beverage stored for 28 days at 7°C is characterized by thick texture and acidic taste
“The probiotic apple beverage stored for 28 days at 7 o C presented a thick texture and acidic taste.”
fresh fermented probiotic apple beverage is characterized by thick texture and sweet taste
“The fresh fermented probiotic apple beverage was characterized by a thick texture and sweet taste.”