TY - JOUR
T1 - Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei
AU - De Souza Neves Ellendersen, Luciana
AU - Granato, Daniel
AU - Bigetti Guergoletto, Karla
AU - Wosiacki, Gilvan
PY - 2012/8
Y1 - 2012/8
N2 - 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 Lactobacillus casei and L. acidophilus were tested in two different media - Fuji and Gala 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 37oC in Gala apple juice. Sensorially, the clarified Gala 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 7oC 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%.
AB - 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 Lactobacillus casei and L. acidophilus were tested in two different media - Fuji and Gala 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 37oC in Gala apple juice. Sensorially, the clarified Gala 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 7oC 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%.
KW - Fermented beverage
KW - Lactobacillus
KW - Principal component analysis
KW - Response Surface Methodology
UR - http://www.scopus.com/inward/record.url?scp=84865544523&partnerID=8YFLogxK
U2 - 10.1002/elsc.201100136
DO - 10.1002/elsc.201100136
M3 - Article
AN - SCOPUS:84865544523
SN - 1618-0240
VL - 12
SP - 475
EP - 485
JO - Engineering in Life Sciences
JF - Engineering in Life Sciences
IS - 4
ER -