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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(5): 836-850
DOI: https://doi.org/10.20546/ijcmas.2019.805.099


Process Standardization & Quality Evaluation of De-bittered Probiotic Sweet Orange Juice
H.W. Deshpande1, L. Hruyia1, S.D. Katke1* and N.M. Tamboli2
1Department of Food Microbiology and Safety, College of Food Technology, VNMKV, Parbhani, India
2Department of Agricultural Engineering, College of Agriculture, VNMKV, Parbhani, India
*Corresponding author
Abstract:

The present investigation focuses on standardizing the process for preparation of De-bittered Probiotic Sweet Orange Juice (Citrus sinensis L. Osbeck). The probiotic sample prepared with encapsulated LAB strains (Lactobacillus bulgaricus and Lactobacillus plantarum) was found to be organoleptically more acceptable than sample prepared with free strains. Further, it can also be concluded that the lactic acid fermentation of the juice by LAB strains helped in improving the flavor of the drink by decreasing the bitterness of the juice which may be due to the action of various enzymes released by the strains on the bitter component. The organoleptic evaluation during storage study suggested that the product can be kept for one month under refrigerated storage (4ºC) without deterioration in taste and flavor. Also considering the high viable cell count (109cfu/ml) even after 4 weeks of storage and techno-economically feasibility, it justifies the suitability of sweet orange juice for commercial exploitation.


Keywords: Non Dairy Probiotic Beverage, Sweet Orange Probiotic Beverage, De-bittering Lactobacillus bulgaricus, Lactobacillus plantarum, Citrus sinensis L. Osbeck Mosambi
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How to cite this article:

Deshpande, H.W., L. Hruyia, S.D. Katke and Tamboli, N.M. 2019. Process Standardization & Quality Evaluation of De-bittered Probiotic Sweet Orange Juice.Int.J.Curr.Microbiol.App.Sci. 8(5): 836-850. doi: https://doi.org/10.20546/ijcmas.2019.805.099