Quality changes of probiotic beverages from ripe ceylon spinach (Basella alba Linn.) juice during storage

Abstract

Production of probiotic beverages from ripe ceylon spinach (Basella alba Linn.) juice. It was found that the appropriate ripe ceylon spinach juice recipe consists of the ratio of ripe ceylon spinach juice : water equal to 1 : 3, initial total soluble solids of 1^๐Brix, and initial pH adjustment of 4. The study on quality changes of probiotic beverages from ripe ceylon spinach juice during storage at 5^๐C for 21 days, little chemical and physical changes were observed. At the end of 21-day storage, beverages with the addition of Lactobacillus plantarum TISTR No. 1465 had the highest lightness (L*) of 6.36, while beverages with the addition of L. acidophilus TISTR No. 450 had the highest red (a*) and yellow (b*) values of 24.76 and 3.55, respectively. While the survival of three probiotic bacteria, L. acidophilus TISTR No. 450, L. plantarum TISTR No. 1465 and L. casei TISTR No. 1463, the number of surviving cells was higher than the specified level to a level that is beneficial to the body. There were no significant differences in the survival of each type of probiotic bacteria (p>0.05) with longer storage periods. At the end of storage, L. acidophilus TISTR No. 450 had the highest number of surviving cells at 6.21 Log CFU/mL. Experiments have shown that all 3 types of probiotic bacteria adapted well to ripe vegetable juice.