Journal article

Microbial, physico-chemical and sensory characteristics of mango juice-enriched probiotic dairy drinks

Jessica Ryan, Scott C Hutchings, Zhongxiang Fang, Nandika Bandara, Shirani Gamlath, Said Ajlouni, C Senaka Ranadheera

International Journal of Dairy Technology | Wiley | Published : 2020


This study aimed to determine whether mango juice can improve the viability of probiotics in a fermented dairy‐based beverage whilst maintaining its quality characteristics. Formulations containing Lactobacillus acidophilus La‐5 culture, whole cow's milk and varying concentrations of mango juice (0%, 10%, 20%, 30% and 40% (w/w)) were produced and stored for five weeks at 4 °C. Results showed that probiotic viability was enhanced with the addition of 10% mango juice. Additionally, this formulation improved probiotics tolerance when exposed to in vitro gastrointestinal digestion. According to the sensory analysis, beverage sensory scores improved as levels of mango juice increased from 20% to ..

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