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Keywords:

  • Fermented beverage;
  • Lactobacillus;
  • Principal component analysis;
  • Response Surface Methodology

The objective of this study was the development and optimization of a probiotic apple beverage as well as the establishment of a sensory profile by using chemical, microbiological, and quantitative descriptive analysis (sensory profiling). For this purpose, both Lactobacillus casei and L. acidophilus were tested in two different media - Fuji and Gala apple juices - at different pH values. The optimal conditions to develop the apple probiotic beverage were obtained by response surface methodology. They were found to be 10 h of fermentation at 37oC in Gala apple juice. Sensorially, the clarified Gala apple juice was characterized by a caramel color, apple aroma, and an acidic apple taste. The fresh fermented probiotic apple beverage was characterized by a thick texture and sweet taste. The probiotic apple beverage stored for 28 days at 7oC presented a thick texture and acidic taste. Finally, when the fermented probiotic beverage was tested by potential consumers, it presented an acceptance index of 96%.