1Post Harvest Engineering and Technology Centre, Regional Agricultural Research Station, Tirupati-517 502, Andhra Pradesh, India.
2Department of Food Safety and Quality Assurance, College of Food Science and Technology, Acharya N.G. Ranga Agricultural University, Pulivendula-516 390, Andhra Pradesh, India.
3Department of Horticulture, S.V. Agricultural College, Tirupati-517 502, Andhra Pradesh, India.
*Corresponding Author: M. Raveendra Reddy, Post Harvest Engineering and Technology Centre, Regional Agricultural Research Station, Tirupati-517 502, Andhra Pradesh, India, Email: raveendra56@gmail.com
Online Published on 05 April, 2023.
Sapota (Achras sapota L. or Manilkara zapota L.) is one of the major fruit crops grown in subtropical countries and it contains sugars, acids, protein, phenolics carotenoids, ascorbic acid, minerals and vitamins. Growing of lactic acid bacteria in fruit juices for health benefits and improving the nutritional and sensory attributes of the fruit juice is becoming more prominent in the present days. In recent years, consumer preference for non dairy food products has increased especially for lactose intolerance people. The present study is aimed to develop probioticated sapota fruit juice using probiotic bacteria like Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei.
Sapota fruit juice was prepared and inoculated with four different species of proven probiotic lactic acid bacteria (Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus acidophilus and Lactobacillus casei) and incubated at 30°C and 37°C for 72 hours. Population dynamics of lactic acid bacteria and their impact on physicochemical properties of probiotic sapota juice during fermentation at two different temperatures were studied. Sensory evaluation was also studied to know the overall acceptability of the probiotic fruit juice.
The pH decreased and titratable acidity (TA) increased in all probiotic sapota juice samples incubated at 30°C and 37°C for 72 hours and the maximum titratable acidity was recorded by T4 (Lactobacillus plantarum) followed by T1 (L. acidophilus). All the three carbohydrates like glucose, fructose and sucrose present in sapota juice samples were utilized by the lactic acid bacteria during fermentation. Total phenolic concentration in the samples increased during fermentation. Viable cell counts in both samples kept at 30°C and 37°C gradually increased from 0 to 48 hours and then decreased. Sensory evaluation was conducted randomly for all the samples and no significant difference was recorded.
Fructose, Glucose, pH, Probiotic lactic acid bacteria, Sapota fruit juice, Sensory evaluation, Sucrose, Titratable acidity, Total phenol concentration, Viable cell counts
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