Follow
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.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(1): 802-811
DOI: http://dx.doi.org/10.20546/ijcmas.2016.501.082


Chemical, Microbiological and Sensory Evaluation of Probiotics beverages prepared with Permeate and Rosella
Amany R. El-Baily
Food Technology Research Institute, Agric. Res. Center, Giza, Egypt
*Corresponding author
Abstract:

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.


Keywords: Evaluation,Probiotics Beverages,Permeate,Rosella.
Download this article as Download

How to cite this article:

Int.J.Curr.Microbiol.App.Sci. 5(1): 802-811. doi: http://dx.doi.org/10.20546/ijcmas.2016.501.082