Development and sensory profile of a probiotic beverage from apple fermented with Lactobacillus casei

Abstract

The objective of this study was the development and optimization of a probiotic apple beverage as well as the establishment of a sensory profile by using chemical, microbiological, and quantitative descriptive analysis (sensory profiling). For this purpose, both L actobacillus casei and L . acidophilus were tested in two different media ‐ F uji and G ala apple juices ‐ at different pH values. The optimal conditions to develop the apple probiotic beverage were obtained by response surface methodology. They were found to be 10 h of fermentation at 37 o C in G ala apple juice. Sensorially, the clarified G ala apple juice was characterized by a caramel color, apple aroma, and an acidic apple taste. The fresh fermented probiotic apple beverage was characterized by a thick texture and sweet taste. The probiotic apple beverage stored for 28 days at 7 o C presented a thick texture and acidic taste. Finally, when the fermented probiotic beverage was tested by potential consumers, it presented an acceptance index of 96%.