Preparation and properties of novel beverages based on fruits pulps and probiotic milk permeate were investigated. Milk permeate was fermented with the use of 2% of a mixed starter culture (1:1:1) containing Lactobacillus delbrueckii subsp bulgaricus, an exopolysccharide (EPS) strain of Streptococcus thermophilus and a probiotic Bifidobacterium longum. Sucrose (5%) was added to the milk permeate divided into two portions the 1st was kept unheated and the 2nd was heated (85ºC/15min). Each portion was divided into two equal portions and mixed separately with equal volumes of mango and carrot pulp, filled in sterilized bottles and stored at ~4ºC for 30 days. Prepared beverages were evaluated for vitamin C, carotenoids, total phenols, total flavonoids and anthocyanin contents and for their total antioxidant activities. Beverages were also analyzed for their physicochemical parameters, rheological, microbiological and sensory characteristics during storage. The total solid, ash, fat, protein, fiber contents and acidity were slightly increased, while the total carbohydrate, antioxidant activity, total phenols, total flavonoids, vitamin C, anthocyanin; and carotenoids contents and pH value were decreased during cold storage of prepared beverages. Using mango or carrot greatly increased Ca, P, Na, K, Mg, Fe, Cu and Zn contents in the produced beverages. The prepared unheated fermented beverages retained probiotic counts higher than recommended number (6 log cfug-1) to achieve their potential beneficial effect up to the end of storage. Sensory evaluation revealed that the developed functional beverages were characterized by high acceptability. |
