Formulation, Processing and Characterization of Fermented Probiotic Mango Juice Using Selected Starter Cultures
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Date
2022
Authors
Mwanzia, Margaret
Kiio, Juliana
Okoth, Evelyn
Journal Title
Journal ISSN
Volume Title
Publisher
European Journal of Agriculture and Food Sciences (EJFOOD)
Abstract
Probiotics are live microorganisms added to food products to confer health
benefits such as gut health, cancer protection and improved immunity when
consumed. Fruits juices are considered potential channels for delivering
probiotics as they contain essential nutrients and low pH suitable for the
growth of probiotics. The study was undertaken to formulate, process and
characterize fermented probiotic mango fruit juice using three different
mixed lactic acid bacteria cultures: Abt-5
® culture (Streptococcus
thermophillus, Bifidobacterium and Lactobacillus acidophilus); Fiti® culture
(Lactobacillus rhamnosus GR-1) and Yo-mix® culture (Streptoc.occus
thermophillus and Lactobacillus delbruikii ssp bulgaricus). The viability of the
cultures was also assessed. The mango juice was formulated using mango
pulp to water ratios of 100:0, 25:75, 50:50 and 75:25 (v/v) and adjusted to
17° brix by adding cane sugar. The formulated mango juices were
pasteurized at 90 °C for 1 minute and cooled to 10 °C. Sensory evaluation
was carried out to determine the most preferred formulation of the fruit
juice before fermentation. The preferred mango juice samples were cooled
to 402 °C and incubated with the three different mixed bacteria cultures (1
g/l) for 0, 12, 16, 24, 36, 48 and 72 hours. The final product stored at 4 °C.
Analysis for sensory evaluation, culture viability, pH, total soluble solids
(TSS) and total titratable acidity (TTA) was done. The 50:50 (mango pulp:
water) mango fruit juice formulation was significantly different (p<0.05)
from the other samples in consistency and was rated the best in overall
acceptability. There was general increase in cell count in all cultures with
mango juice fermented with Lactobacillus rhamnosus GR-1 for 48 hours
recording the highest viable cell count of log10 9.14 CFU/ml. Highest pH
decrease was observed in 50:50 formulation with significant (p<0.05)
increase in TTA from 0.15% to 0.69% using Lactobacillus rhamnosus GR-1
within 72 hours. Subsequently, the TSS decreased from 17° brix to 14.47°
brix. The study showed that the three mixed were able to utilize nutrients
present in the formulated mango juice during fermentation as demonstrated
by decrease in pH and TSS. The study therefore recommends that further
research should be done on the probiotic fermented mango juice to
determine the change in physco-chemical characteristics and culture
viability during storage.
Description
Article
Keywords
fermentation, formulation, incubation, pasteurization, probiotics, viability
Citation
Mwanzia, M., Kiio, J., & Okoth, E. (2022). Formulation, Processing and Characterization of Fermented Probiotic Mango Juice Using Selected Starter Cultures. European Journal of Agriculture and Food Sciences, 4(1), 86-91.