Development of synbiotic added sucrose-free mango nectar as a potential substrate for Lactobacillus casei: Physicochemical characterisation and consumer acceptability during storage

Abstract

AbstractThe study was carried out to evaluate the viability of probiotic bacteria as well as physicochemical and sensory characteristics of synbiotic added sucrose-free mango nectar. The mango nectar samples were prepared incorporating different concentrations of inulin and stevia (0, 2 and 4% w/w) and stored for 45 days at 4 °C. The results indicated that the growth of Lactobacillus casei was strongly influenced by the beverage composition. Therefore, the addition of inulin and stevia had a positive effect on the viability of L. casei, especially with 2% w/w inulin or inulin in combination with stevia. However, bacterial viability reduced during storage. According to the results, pH and total soluble solid content of the samples decreased during storage; however, the viscosity values of mango nectars were elevated by the addition of inulin and stevia. Additionally, all beverages were considered a suitable medium to keep the L. casei survival above the minimum recommended value (106–107 CFU mL−1) during storage. In general, it can be concluded that the sample containing 2% inulin and 2% stevia in combination provided the best viability of L. casei with acceptable physicochemical properties and sensory characteristics that could be introduced as synbiotic and low-calorie mango nectar.