Pasteurised sugarcane juice supplemented with Lactobacillus casei and prebiotics: physicochemical stability sensory acceptance and probiotic survival

Santos M. A., . and Costa G. M., . and Dias S. S., . and Klososki S. J., . and Barão C. E., . and Gomes R. G., . and Pimentel T. C., . Pasteurised sugarcane juice supplemented with Lactobacillus casei and prebiotics: physicochemical stability sensory acceptance and probiotic survival. pp. 1315-1325. ISSN 2231-7546

The objective of the present work was to evaluate the effect of the direct addition of the freezedried probiotic culture (Lactobacillus casei 2 g/L) and prebiotics (oligofructose or polydextrose 20 g/L) on the physicochemical characteristics probiotic survival and on the acceptance of pasteurised sugarcane juice during refrigerated storage (7C / 28 days). The incorporation of oligofructose or polydextrose resulted in products with physicochemical characteristics texture acceptance and storage stability similar to the pure product. L. casei remained viable in the product ( 10� CFU/mL) but its addition increased the acidity turbidity luminosity and green colour of the products and decreased the acceptance during the storage period. The present work demonstrated that it is possible to directly add the freeze-dried probiotic culture (L. casei) to the sugarcane juice replacing the traditional methods of activation and propagation of the culture in Man Rogosa Sharp broth or juice resulting in an easier and faster manufacturing process and high probiotic counts ( 10� CFU/mL). However the probiotic inoculum should be further optimised in order to minimise the physicochemical and sensory alterations.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(04)%202019/22%20-...

Abstract

The objective of the present work was to evaluate the effect of the direct addition of the freezedried probiotic culture (Lactobacillus casei 2 g/L) and prebiotics (oligofructose or polydextrose 20 g/L) on the physicochemical characteristics probiotic survival and on the acceptance of pasteurised sugarcane juice during refrigerated storage (7C / 28 days). The incorporation of oligofructose or polydextrose resulted in products with physicochemical characteristics texture acceptance and storage stability similar to the pure product. L. casei remained viable in the product ( 10� CFU/mL) but its addition increased the acidity turbidity luminosity and green colour of the products and decreased the acceptance during the storage period. The present work demonstrated that it is possible to directly add the freeze-dried probiotic culture (L. casei) to the sugarcane juice replacing the traditional methods of activation and propagation of the culture in Man Rogosa Sharp broth or juice resulting in an easier and faster manufacturing process and high probiotic counts ( 10� CFU/mL). However the probiotic inoculum should be further optimised in order to minimise the physicochemical and sensory alterations.

[error in script]

Item Type:	Article
AGROVOC Term:	Sugarcane
AGROVOC Term:	Saccharum officinarum
AGROVOC Term:	Sugarcane juice
AGROVOC Term:	Formulations
AGROVOC Term:	Lactobacillus casei
AGROVOC Term:	Probiotics
AGROVOC Term:	Refrigerated storage
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Texture
AGROVOC Term:	Acceptability
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8522

Actions (login required)

View Item