ABSTRACT

The interest in nondairy-based probiotic foods has significantly increased due to lactose intolerance, casein allergy, and associated cholesterol risks. Fruit-based products could be an excellent alternative option. In the present work, Sohiong (Prunus nepalensis) juice has been used for the development of a possible probiotic product. Sohiong juice was enzymatically extracted and fermented with probiotic Lactobacillus plantarum subsp. plantarum. The fermented juice was then spray dried to make a probiotic powder. The spray-drying process conditions including maltodextrin concentration (12–25% w/w), inlet temperature (120–140°C), and inlet feed rate (120–240 ml/h) were optimized using response surface methodology. The responses evaluated were drying yield, moisture content, encapsulation efficiency, and color difference. The results showed that the optimum conditions for the production of Sohiong juice powder with acceptable quality were 120°C inlet temperature, 12% w/w maltodextrin concentration, and 201 ml/h feed rate. A powder yield of 57.68% at a moisture content of 3.95% could be achieved with an encapsulation efficiency of 85.75%. The viable probiotic cell count in the Sohiong powder was more than the recommended value of 6.0 log CFU/g up to 36 days when stored at ambient condition and up to 104 days under refrigerated condition suggesting the feasibility of developing spray-dried nondairy probiotic powder from Sohiong juice.

摘要

由于乳糖不耐症，酪蛋白过敏和相关的胆固醇风险，对非乳制品益生菌食品的兴趣已大大增加。水果类产品可能是绝佳的替代选择。在目前的工作中，Sohiong（李属李）汁已用于开发可能的益生菌产品。Soohong汁是酶法提取的，并用益生菌植物乳杆菌亚种发酵。植物。然后将发酵的汁液喷雾干燥以制成益生菌粉。喷雾干燥工艺条件包括麦芽糊精浓度（12–25％w / w），入口温度（120–140°C）和入口进料速度（120–240 ml / h），使用响应曲面方法进行了优化。评价的响应是干燥产量，水分含量，包封效率和色差。结果表明，生产质量合格的Sohiong果汁粉的最佳条件是入口温度为120°C，麦芽糊精浓度为12％w / w，进料速度为201 ml / h。水分含量为3.95％时，粉末的收率为57.68％，封装效率为85.75％。Sohiong中可行的益生菌细胞计数在常温条件下最多可保存36天，在冷藏条件下最多可保存104天，而粉末的推荐值超过6.0 log CFU / g的建议值，这表明用Sohiong汁开发喷雾干燥的非乳制益生菌粉末的可行性。