National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
Probiotics have several advantages for human health. While looking for alternative food matrices, chemical, microbiological and sensory evaluation of probiotics beverages prepared with different ratios of permeate and rosella were evaluated at zero time and during storage periods at 7, 14 and 21 days in refrigerator at 4±1oC. Results indicated that the increase gradually of acidity and decreased of pH values by increasing rosella percentage. During storage periods the pH values were decreased gradually and increasing gradually in acidity in all treatments throughout storage period of 21 days. The results revealed to gradually decrease in total polyphenols and flavonoids contents at 7, 14 and 21 days, respectively. The highly decrease in total polyphenols and flavonoids contents were shown in formula 2 prepared with 2.0% rosella. In contrast, anthocyanin was highly decreased in formula 4 (6% rosella). Also, negligible decrease was noticed in tannins, Zn and Fe contents during refrigeration storage. These results due to bifidobacteria used polyphenols, flavonoids to stable of bifidobacteria count during storage, while bifidobacteria left saponins, tannins, Zn and Fe without use. Slightly decrease the number of bifidobacteria during storage, but the minimum allowable is due to the use of antioxidants that limit the deterioration of a number of beneficial bacteria. The rosella permeate beverages prepared with 4.0 % rosella (formula 3) gained the highest score for color, appearance and flavor at zero time of storage and after 21 days of storage at 4°C ± 1°C.
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