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Production of a Functional Synbiotic Beverage from Watermelon Juice and Investigation of Its Physical, Chemical, Microbial, and Sensory Properties
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Rozhin Din Koha Fard Kohan   , Atoosa Farrokh * |
| Department of Food Science and Technology, Qa .C., Islamic Azad University, Qazvin, Iran. |
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Abstract: |
Nowadays, probiotic products on the market are mostly dairy-based; however, the demand for non-dairy probiotic and prebiotic products has recently increased. The purpose of this study was to produce a functional synbiotic beverage from watermelon juice and to investigate its physical, chemical, microbial, and sensory properties with different concentrations of inulin (0%, 1.5%, and 3%) and using Lactobacillus acidophilus. The samples were stored at 4°C for 21 days. Physicochemical properties, microbial counts, and sensory characteristics were evaluated at production, after fermentation, and during the first, second, and third weeks of storage. Data were analyzed using ANOVA and Duncan's multiple range tests at a 95% confidence level. The results showed that during storage, pH and probiotic viability decreased, while acidity and viscosity significantly increased (p < 0.05). The highest probiotic viability after 21 days was observed in the treatment containing 3% inulin during the first week (10.4 log CFU/ml). Sensory evaluation scores decreased progressively with increasing storage time.
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| Keywords: beverage, functional, synbiotic, watermelo |
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Type of Study: Research |
Subject:
General
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