Aim: The study was undertaken to evaluate the survival probiotic organisms and its influence on the physical, chemical, nutritional and sensory characteristics of sweet orange juice. Methodology: Two samples of probiotic juice were prepared with 10 percent innoculum containing LAB strains (Lactobacillus bulgaricus and Lactobacillus plantarum). Sample A (without encapsulated strains) and Sample-B (with encapsulated strains) were prepared and incubated for 10hrs at 35oC. After incubation, the physico-chemical analysis of both the samples were analyzed for TSS, pH, acidity, total sugars, reducing sugars and ascorbic acid content. Results: The results of TSS, pH, acidity, total sugars, reducing sugars and ascorbic acid content for sample –A and Sample –B were 11.4˚Brix, 3.51, 0.82 percent, 6.1 percent, 1.5 percent, 4.6 percent, 40mgml-1 and 11.6˚ Brix, 3.68, 0.77 percent, 6.4 percent, 1.7 percent, 4.9 percent, 40 mg ml-1, respectively. Sensory evaluation revealed that overall acceptance of probiotic juice containing encapsulated strains and free strains in the first week was 8.3 and 7.8, respectively. Even after 4 weeks of storage, the overall acceptance for juice with encapsulated strains was better than free strains with a score of 7.5 and 7.0 at the end of storage period. Interpretation: The sweet orange juice with encapsulated strains has high viable cell count (109cfu ml-1) even after 4 weeks of storage resulted in stable therapeutic probiotic sweet orange juice. It is further, suitable for commercial production of probiotic sweet orange juice with probiotic cultures.
Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice
