Sensory Evaluation of Non-Dairy Probiotic Beverages

Shilin He, Sharareh Hekmat

Abstract


This study measured the survival of Lactobacillus rhamnosus GR-1 in non-dairy probiotic beverages over a 28-day storage period and to determine which sample was most preferred on measures of appearance, consistency, flavour, texture, and overall acceptability. Three non-dairy samples and one control milk sample were prepared. The non-dairy samples were soy (1:3 product-to-water ratio), almond (1:3), and peanut (1:5). L. rhamnosus GR-1 remained viable (107 CFU/ml) in all samples over 28 days storage period and changes over time were dependent on the sample (P=0.03). The results of the sensory evaluation (n=90) showed that the soy and peanut samples were significantly different (P<0.03) from the control milk sample in appearance, consistency, flavour, texture, and overall acceptability. The almond sample was not rated significantly different (P>0.05) from the milk control in all categories. The results of this study suggest that probiotic almond milk may be a feasible substitute for conventional probiotic milk beverages, particularly for vegetarians who cannot consume dairy products and individuals with lactose intolerance.


Keywords


sensory evaluation, non-dairy, probiotic beverages, soy, almond, peanut

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DOI: http://dx.doi.org/10.5539/jfr.v4n1p186

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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