VIABILITY OF Lactobacillus acidophilus IN DETOX JUICE AND CONSUMER ACCEPTANCE

• DOI: 10.22533/at.ed.92420271010

• Palavras-chave: Acceptance, detox juice, probiotic, viability

• Keywords: Acceptance, detox juice, probiotic, viability

• Abstract:

  Detox juices has been gaining space in the market and probiotic fruit juices are attractive products reaching audiences who care about health and wellness, and seek innovative products. The aimed was to verify the viability of Lactobacillus acidophilus and consumer acceptance of a detox and probiotic juice. The detox juice was prepared with L. acidophilus at 10¹⁰ log / ml. The analyzes were: L. acidophilus, pH, sensorial analysis at 0, 24, 48 hours, 1 st, 2 nd and 3 rd week after juice preparation. To verify the acceptance of the juice the analysis was done by tasters who consumed and did not periodically consume detox or probiotic products. The  evaluators received two samples  of juice with L. acidophilus and juice without probiotic bactéria. Microbiological analysis showed that the probiotic cell remained viable during the study time with a mean of 9.5 Log / ml. The initial pH of the juice was 4, there was a decline in the course of days ranging from 4.0 to 3.5 for both samples. The overall acceptability of juices was higher in time 0 hours, with an average of 7.5. In addition, 50% of the tasters reported that they would purchase the probiotic detox juice. Thus, it is concluded that L. acidophilus can be used to produce a probiotic detox juice, with good acceptance for different audiences. This study is also because showed the potential usage of L. acidophilus in detox juice since this type of juice has been widely consumed by the population.

• Número de páginas: 10