食品加工与技术杂志

抽象的

Development of Probiotic Beverage from Whey and Pineapple Juice

Manasi Shukla, Yogesh Kumar Jha and Shemelis Admassu

The aim of this study was to develop a probiotic beverage using whey and pineapple juice. Lactobacillus acidophilus was used as the probiotic organism. The level of pineapple juice addition was optimized on the basis of sensory quality evaluation. Fermentation time using 1 per cent inoculum of L. acidophilus was optimized on the basis of sensory quality evaluation, growth and activity in terms of pH and acidity. The 65:35 blend ratio of whey and pineapple juice fermented for 5 hr gave desirable results with highest sensory scores for overall acceptability and a total viable count of more than 10⁶ cfu.ml^-1.