ARCHIVES
VOL. 8, ISSUE 2 (2023)
Physicochemical, microbial and sensory properties of Lactobacillus acidophilus fermented soursop- beetroot (Anona muricata – Beta vulgaris) beverage
Authors
Jennifer Adanne Dike, Lucretia I Barber, Monday O Akusu, Patience C Obinna Echem
Abstract
The effect of Lactobacillus acidophilus fermentation on the
physicochemical, microbial viability and acceptability of soursop-beetroot
beverages were evaluated. Soursop pulp and beetroot juice were blended
in the ratios of: 100:0, 95:5, 90:10, 85:15, 80:20 and 0:100 (v/v) and labelled
SBA, SBB, SBC, SBD, SBE, and SBF respectively. These were pasteurized and
fermented with Lactobacillus acidophilus at 42°C for 24 h to produce
potential probiotic beverages. Physicochemical, proximate and sensory
properties of the beverages were evaluated. Viability of L. acidophillus
during the fermentation period was also determined. pH decreased significantly
(p<0.05) and ranged from 5.75 – 6.43 and 3.64 - 3.96 for unfermented and
fermented beverages. Within the fermented samples, the differences in pH were
not significant (p>0.05). Concentration of beetroot juice in the blends
resulted in significant differences in TTA which ranged from 0.08 - 0.24%
lactic acid. Viscosity ranged from 0.076 - 0.39 Pa S-1. L.
acidophillus counts in the blends after 24 h of fermentation ranged from
log 6 to log 8 CFU/ml. The final counts for SBF and SBC were log 8.00 and 8.32
CFU/ml respectively. Degree of likeness for taste of the fermented blended
samples: SBB, SBC and SBD was neither like nor dislike 5.20, 5.85 and 5.90
respectively. Overall acceptability ranged from 6.20 to 3.0 samples SBA and
SBF, respectively. Final L. acidophillus counts in all the samples were
greater than log 6.0. This indicates a potential for classification of the
beverage as probiotic However, storage studies to evaluate the viability of the
organism and determination of other parameters that confer the probiotic status
on a product are recommended.
Download
Pages:77-82
How to cite this article:
Jennifer Adanne Dike, Lucretia I Barber, Monday O Akusu, Patience C Obinna Echem "Physicochemical, microbial and sensory properties of <i>Lactobacillus acidophilus</i> fermented soursop- beetroot (<i>Anona muricata – Beta vulgaris</i>) beverage". International Journal of Food Science and Nutrition, Vol 8, Issue 2, 2023, Pages 77-82
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.