Effect of bananas puree on survival of Lactobacillus casei in coktel apple and banana juice during storage

The probiotic juice is one of the newest innovation opportunities in various kinds of healthy drinkꞌs business. The aim of this study was to investigate effect of banana pureeꞌs on survival of Lactobacillus casei and physicochemical and sensory properties of cocktail juice containing apples and bananas juice during storage. The amounts of banana puree were added in ۳ levels (۷% and ۱۵%) to apple juice. After adding banana puree, the brix of fruit juice was regulated on ۱۳. The produced fruit juice was pasteurized in ۹۰˚C for ۲ min. Then, depending on the treatment, L. casei was added to some of samples. The periods of conservation were in ۴ levels (۱, ۲۰, ۴۰ and ۶۰ days). The results showed that during of storage time in all treatments, the number of L. casei decreased significantly, but in treatments containing banana puree was significantly less than controls. With increasing of banana puree, the pH increased and acidity and brix decreased significantly. pH increasing and acidity and brix decreasing in treatment groups containing probiotic were more than treatments without probiotic. The results obtained of sensory evaluation indicated that with increasing of banana puree to ۱۵%, the score of flavor and color decreased significantly. The use of probiotic didn’t have a significant effect on score of color and flavor in juice. Therefore, to produce of cocktail juice containing apples juice and bananas puree probiotics containing L. casei, the use of ۷% banana puree with the storage time of ۲۰ days is recommended.

کلیدواژه ها:

Apple juice ، banana puree ، lactobacillus casei ، survival