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Mango nectar as a substrate for L. Plantarum: effect of stevia and inulin on probiotic viability and physico-chemical properties of the synbiotic product

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Abstract

Probiotic functional foods are an emerging trend in consumer demand. This study aimed to investigate probiotic viability as well as physico-chemical and sensory characteristics of synbiotic sucrose-free mango nectar during 45-days storage time. Mango nectar samples were prepared by incorporating L. plantarum as a probiotic, inulin (0, 4, and 8%) as a prebiotic texturizer, and stevia (0, 2, and 4%) as a natural low-calorie sweetener. The results showed that the addition of inulin and stevia up to 4% improved the viability of L. plantarum bacteria during 45-day storage. The pH and TSS values of nectar samples were significantly (P < 0.05) decreased during storage time, while the viscosity values of the samples were increased. The addition of stevia and inulin improved the L* and b* color values of nectar samples, while a* value of the samples decreased. Finally, the mango nectar sample containing 4% stevia and 4% inulin was selected as optimum formulation because of the higher viability of probiotic bacteria, and acceptable physico-chemical and organoleptic properties.

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Acknowledgements

The authors gratefully acknowledge the supports of the Islamic Azad University, Tabriz Branch.

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  1. Department of Food Science and Technology, Islamic Azad University, Tabriz Branch, Tabriz, Iran

    Ainaz Alizadeh

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  1. Ainaz Alizadeh
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Alizadeh, A. Mango nectar as a substrate for L. Plantarum: effect of stevia and inulin on probiotic viability and physico-chemical properties of the synbiotic product. Food Measure 15, 4226–4232 (2021). https://doi.org/10.1007/s11694-021-00998-4

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