Mixed passion fruit drink with yam fermented with probiotic bacteria: physical-chemical, microbiological and sensory evaluation

Abstract

Fruit drinks are promising vehicles for probiotic bacteria. The objective of this study was to develop a mixed drink of passion fruit and yam fermented with Lactcaseibacillus rhamnosus HN001 and to evaluate the viability of the probiotic, the most likely number of coliforms, research on Salmonella spp., pH, acidity, total soluble solids, total carotenoids and color of drinks stored at 4°C for 28 days. Sensory analysis was also carried out using a 9-point hedonic scale and the data was evaluated by Principal Component Analysis (PCA). The L. rhamnosus HN001 count was > 8.0 log CFU/mL throughout the 28 days of storage of the drink, which remained safe for consumption. There was no variation in the physical-chemical, color and carotenoid characteristics between treatments (p > 0.05) and only the acidity of the fermented drink varied over time (p < 0.05) depending on fermentation. The acceptability of the drinks was greater at the beginning of their shelf life, with scores above 7.0. In the Principal Component Analysis, components 1 and 2 explained 98.7% of the data variance, forming two distinct groups represented by the control drink and fermented at time 0 (group 1) and by the drinks after 28 days (group 2). . The passion fruit and yam mixed drink is a promising vehicle for L. rhamnosus and the product obtained can be consumed by the general population.