Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei

作者：Neves Ellendersen Luciana de Souza; Granato Daniel; Guergoletto Karla Bigetti; Wosiacki Gilvan

来源：Engineering in Life Sciences, 2012, 12(4): 475-485.

DOI：10.1002/elsc.201100136

• Fermented beverage
• Lactobacillus
• Principal component analysis
• Response Surface Methodology

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%.

• 出版日期2012-8