DEVELOPMENT AND EVALUATION OF PASSION FRUIT-TOMATOPROBIOTIC DRINK

Abstract

The growing demand for probiotics has widened the scope for innovation and development of new probiotic products. Passion fruit is as an underutilised fruit crop and a good source of vitamins, like A and C and minerals. Hence, an attempt was made to develop a probiotic drink containing passion fruit and tomato involving L. acidophilus. In the study, five treatments along with one control with three replications were standardized. The most acceptable combination (70% Passion fruit + 30 % Tomato) of the drink was pasteurised at 800C for 20 minutes and allowed to cool. The pasteurised drink was then inoculated with 4ìl L.acidophilus
and incubated for a period of one hour at 370C which had availability of 13. 39 log cfu g-1. The probiotic passion fruit based drink along with its control (non-probiotic drink) had TSS content of 12.30 and 13.10 0Brix, titratable acidity of 2.68 % and 1.67 %, total sugar content of 14.28 and 15.20g 100g-1, reducing sugar content of 3.08 and 4.18 g 100g-1, protein content of 1.37 and 0.61 g 100g-1, carbohydrate content of 13.94 and 14.74100g-1, energy of 61.24 and 61.40 Kcal, ascorbic acid of 10.52mg 100g-1 and 13.20 mg 100g-1 and total ash 2.07 % and 2.05 %, respectively.