The study aimed to develop a non-dairy-based probiotic-supplemented product using an
underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f.
flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH,
and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C,
and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented
passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20
were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier,
with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also
resulted in 42.68% log survivability. The formulated juice powder had a final moisture
content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended
dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00°
Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C
yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while
storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed
significant difference in terms of color, sweetness, and sourness, while no significant
difference was observed in terms of aroma, mouthfeel, and general acceptability.
Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying
