Development of fruit and vegetables-based drinks fortified with plant-based protein and probiotic
Project no. 22122 · Status: Kapanmış · 2020
Summary
In this project, it was aimed to develop fruit and vegetable-based drinks enriched with protein and probiotics (Lacticaseibacillus casei, Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum). In the study, Spirulina platensis and pea protein isolate added fruit and vegetable formulations were inoculated with single, two or three different probiotics and prepared mixture was fermented. The products obtained after fermentation process were stored at 4°C, for 90 days and investigated during storage period (at 0, 7, 14, 28, 60 and 90 days) for probiotic properties and also for microbiological (total mesophilic aerobic, mould and yeast count), physical and chemical (pH, total acidity, brix, total phenolic content, antioxidant activity, ash, protein, ascorbic acid, sugar, color, serum separation, rheological properties) and sensory properties. The results indicated that all probiotic species survived above 7 log and 8 log CFU/mL in fruit and vegetables drinks, respectively. The values of the drinks having protein content between 4.19% and 5.87%, were changed in the range of 3.44-3.82 for pH value, 0.69-1.86 g lactic acid/L for total acidity, 7.37-12.27° for brix, 782-1602 mg GAE/L for total phenolic content, 10.45-14.21% (ABTS) and 8.12-12.86% (DPPH) for antioxidant activity, 0.53-71 g/100 mL for ash, 17.03-50.77 mg/100 mL for ascorbic acid, 4.20-9.62 g/100 mL for sugar and 25.95-33.65 mL/50 mL for serum separation. The products were also evaluated in terms of color, rheological and sensory properties and it was determined that the sensory evaluation scores were medium and medium-above. Consequently, probiotic fruit and vegetable-based drinks with high protein amount were successfully developed in this project. Keywords: Probiotic, Fruit and Vegetables, Spirulina platensis, Protein, Drinks