Grape juice suplemented with Lactobacillus acidophilus and oligofrutose

Abstract

Synbiotic foods containing probiotics and prebiotics are good for human health. The aim of this work was to develop a symbiotic grape juice, as alternative to dairy probiotic products, containing the probiotic culture Lactobacillus acidophilus and oligofrutose as prebiotic. To evaluate the best juice formulation, was realized a 22 factorial planning. The juice was kept under refrigeration for 8 days. The symbiotic juice pH (2.86-3.52) increased in comparison to the control (2.69). It was observed that the formulation containing 10% oligofrutose and 108 CFU/mL of L. acidophilus presented the lactic acid bacterial counting (1.25 x 107 CFU/mL) according to the legislation for probiotic claim. This formulation was selected for sensorial evaluation. The triangular test showed a significant difference between symbiotic and control juice (p¡Ü0.001). In the other hand, in the affective test of preference (hedonic scale of 9 points), the scores given by the 18 painelists to the control (6.67±1.27) and symbiotic (5.56±2.56) juices were not statistically different (p>0.05).