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A. Alizadeh
a.alizadeh@iaut.ac.ir
https://orcid.org/0000-0002-9685-9164
A. Alizadeh
Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz , Iran
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N. Aghayi
N. Aghayi
Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz , Iran
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M. Soofi
M. Soofi
Department of Research and Development, Asia Shoor Company, Tabriz , Iran
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L. Roufegarinejad
L. Roufegarinejad
Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz , Iran
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Abstract
The study was carried out to evaluate the viability of probiotic bacteria as well as physicochemical and sensory characteristics of synbiotic added sucrose-free mango nectar. The mango nectar samples were prepared incorporating different concentrations of inulin and stevia (0, 2 and 4% w/w) and stored for 45 days at 4 °C. The results indicated that the growth of Lactobacillus casei was strongly influenced by the beverage composition. Therefore, the addition of inulin and stevia had a positive effect on the viability of L. casei, especially with 2% w/w inulin or inulin in combination with stevia. However, bacterial viability reduced during storage. According to the results, pH and total soluble solid content of the samples decreased during storage; however, the viscosity values of mango nectars were elevated by the addition of inulin and stevia. Additionally, all beverages were considered a suitable medium to keep the L. casei survival above the minimum recommended value (106–107 CFU mL−1) during storage. In general, it can be concluded that the sample containing 2% inulin and 2% stevia in combination provided the best viability of L. casei with acceptable physicochemical properties and sensory characteristics that could be introduced as synbiotic and low-calorie mango nectar.
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