Pasteurised sugarcane juice supplemented with Lactobacillus casei and prebiotics: physicochemical stability, sensory acceptance and probiotic survival
2019
Santos, M. A. | Costa, G. M. | Dias, S. S. | Klososki, S. J. | Barão, C. E. | Gomes, R. G. | Pimentel, T. C.
The objective of the present work was to evaluate the effect of the direct addition of the freezedried probiotic culture (Lactobacillus casei, 2 g/L) and prebiotics (oligofructose or polydextrose, 20 g/L) on the physicochemical characteristics, probiotic survival and on the acceptance of pasteurised sugarcane juice during refrigerated storage (7°C / 28 days). The incorporation of oligofructose or polydextrose resulted in products with physicochemical characteristics, texture, acceptance and storage stability similar to the pure product. L. casei remained viable in the product (> 10⁹ CFU/mL), but its addition increased the acidity, turbidity, luminosity and green colour of the products, and decreased the acceptance during the storage period. The present work demonstrated that it is possible to directly add the freeze-dried probiotic culture (L. casei) to the sugarcane juice, replacing the traditional methods of activation and propagation of the culture in Man Rogosa Sharp broth or juice, resulting in an easier and faster manufacturing process and high probiotic counts (> 10⁹ CFU/mL). However, the probiotic inoculum should be further optimised in order to minimise the physicochemical and sensory alterations.
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