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Optimization of Synbiotic Functional bitter orange flower (Citrus aurantium) Beverage based on Whey Permeate
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Ebrahim Moslehi Rad   , Akram Sharifi * |
| Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran |
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Abstract: |
| Today, the food consumption culture of societies has changed, and as a result, the need to produce diverse and innovative products such as fortified drinks has increased. In this study, appropriate amounts of inulin (1-3%) as a prebiotic and whey pertmeat (20-40%) were used to produce a bitter orange flower (Citrus aurantium) drinks based on permeat containing the probiotic strain Lactobacillus acidophilus (LA.5). Changes in the viability of microorganisms and physicochemical properties of the produced beverage were investigated during a 24-hour fermentation period at 37°C and then a four-week storage period at 4°C. The viability of Lactobacillus acidophilus in the medium of bitter orange flower (Citrus aurantium) drinks synbiotic beverage based on permeate increased significantly during the fermentation period (p≤0.05). After that, it underwent a decreasing trend until the end of the storage period.At the end of the storage period, the probiotic count was 8.3 log cfu/ml. Among the samples, the lowest viability of probiotic bacteria after 28 days of storage was related to the treatment containing 20% permeate and 1% inulin (log cfu/ml 5.78) and the highest was related to the treatment containing 20% permeate and 3% inulin (log cfu/ml 8.3).The fermentation and storage period was accompanied by a decrease in pH, an increase in acidity, and a decrease in total solids and sugar.After the fermentation period and also with increasing storage time, the organoleptic properties of fermented beverages decreased significantly.At the end of the storage period, the overall acceptance assessment scores for all treatments were moderate to good. |
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| Keywords: bitter orange flower (Citrus aurantium), Functional, Inulin, synbiotc, Whey Permeat. |
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Type of Study: Research |
Subject:
General
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