2-8- Statistical analysis
Results are presented as mean±standard deviation (SD) of two replicated determinations. Data were subjected to one-way analysis of variance (ANOVA) and multiple comparisons were performed by Duncan's test. Statistical significance was set at P>0.05. All analyses were performed using SAS version 9.1 (PROC GLIMMIX; SAS Institute Inc., Cary, NC).
3. Results and discussion
3-1- physicochemical changes of grape juice contain encapsulated probiotics
3-1-1- pH
According to Fig. 1, pH decreased in all treatments during storage. Grape juices containing free bacteria showed the highest reduction in pH during storage of 60 days, so that pH of samples composed of L. acidophilus and B. bifidum significantly reduced from 3.8 to …show more content…
We found no significant differences (P>0.05) in color results of treatments and control sample.
Treatments with encapsulated bacteria scored the least points regarding mouth feel compared with free bacteria samples. Sensory data showed there was no significant difference for mouth feel between bacteria type and storage stability. Krasaekoopt et al (2010) studied the sensory characteristics and consumer acceptance of fruit juice containing probiotics beads and reported that less than 20% of the consumers did not like the probiotic beads, which sometimes remained in the mouth and/or stuck in the …show more content…
acidophilus treatment on the days of 30 and 60 had the lowest taste acceptance. This is due to sugar consumption of grape juice by these bacteria produce acid which increases the acidity and it is the emergence of a sour taste in the samples. At the end of the storage, samples containing encapsulated L. acidophilus scored the least regarding taste. This is due to increased acidity due to the activity of L. acidophilus in the fruit juice. B. bifidum did not show any significant difference between acceptable tastes until the end of storage time. Acidic taste in grape juice containing L. acidophilus was identified by panelist at the end of the storage due to the activity of these bacteria and acid production was higher after 30 days. Encapsulated treatments in both bacteria prevented the emergence of a sour
Results are presented as mean±standard deviation (SD) of two replicated determinations. Data were subjected to one-way analysis of variance (ANOVA) and multiple comparisons were performed by Duncan's test. Statistical significance was set at P>0.05. All analyses were performed using SAS version 9.1 (PROC GLIMMIX; SAS Institute Inc., Cary, NC).
3. Results and discussion
3-1- physicochemical changes of grape juice contain encapsulated probiotics
3-1-1- pH
According to Fig. 1, pH decreased in all treatments during storage. Grape juices containing free bacteria showed the highest reduction in pH during storage of 60 days, so that pH of samples composed of L. acidophilus and B. bifidum significantly reduced from 3.8 to …show more content…
We found no significant differences (P>0.05) in color results of treatments and control sample.
Treatments with encapsulated bacteria scored the least points regarding mouth feel compared with free bacteria samples. Sensory data showed there was no significant difference for mouth feel between bacteria type and storage stability. Krasaekoopt et al (2010) studied the sensory characteristics and consumer acceptance of fruit juice containing probiotics beads and reported that less than 20% of the consumers did not like the probiotic beads, which sometimes remained in the mouth and/or stuck in the …show more content…
acidophilus treatment on the days of 30 and 60 had the lowest taste acceptance. This is due to sugar consumption of grape juice by these bacteria produce acid which increases the acidity and it is the emergence of a sour taste in the samples. At the end of the storage, samples containing encapsulated L. acidophilus scored the least regarding taste. This is due to increased acidity due to the activity of L. acidophilus in the fruit juice. B. bifidum did not show any significant difference between acceptable tastes until the end of storage time. Acidic taste in grape juice containing L. acidophilus was identified by panelist at the end of the storage due to the activity of these bacteria and acid production was higher after 30 days. Encapsulated treatments in both bacteria prevented the emergence of a sour