Poster Presentation Australian Society for Microbiology Annual Scientific Meeting 2019

Quality Characteristics of Mango Flavoured Fermented Dairy Drink (#229)

C Senaka Ranadheera 1 , Jessica Ryan 1 , Scott Hutchings 1 , Zhongxiang Fang 1 , Said Ajlouni 1
  1. University of melbourne, Parkville, VICTORIA, Australia

Foods are fermented for many different reasons such as to extend the product shelf-life, improve the sensory profile and enhance nutritional composition. Fermented foods are considered an ideal method of delivering beneficial probiotic bacteria to the gut. Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host (1). To confer a health benefit, a minimum therapeutic level (106-107 cfu/g or ml of carrier food product) must be maintained throughout the shelf-life of the product. Currently, the greatest difficulty for manufacturers is maintaining probiotic viability during production, storage and digestion (2). Dairy based probiotic food and beverages are currently highly popular and recently there appears to be an increased interest by food manufacturers in the production of functional fruit and milk beverages (3). Mangos are a good source of vitamins, dietary fibre and the mineral magnesium and potassium. They also contain the phytochemicals which could provide additional health benefits. As mango are a seasonal fruit, when the supply is in surplus the excess fruits are often processed into purees or juices to avoid wastage. This study aimed to determine whether mango juice can improve the viability of probiotics in a fermented dairy-based beverage whilst maintaining its quality characteristics. Formulations containing a Lactobacillus acidophilus La-5 culture, whole cow’s milk and varying concentrations of mango juice (0%, 10%, 20%, 30% and 40% (w/w)) were produced and stored for five weeks at 4°C. Results showed that probiotic viability was enhanced with the addition of 10% mango juice throughout the storage. Additionally, this formulation significantly improved probiotics tolerance when exposed to in-vitro gastrointestinal digestion (p<0.05). The sensory analysis indicated that mango juice at 10% addition had minimal influence on the beverage sensory scores but increased the sensory scores as levels increased from 20% to 40%. Results suggest that commercialisation of such a product must find a balance between consumer liking and maintaining therapeutic amounts of probiotics in these types of products.

  1. FAO/WHO, Joint FAO/WHO expert consultation report on health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. 2001: Cordoba, Argentina.
  2. Ranadheera, C. S., Evans, C. A., Adams, M. C., & Baines, S. K. (2012). In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt. Food Research International, 49(2), 619-625.
  3. Ranadheera, C. S., Naumovski, N., & Ajlouni, S. (2018). Non-bovine milk products as emerging probiotic carriers: Recent developments and innovations. Current Opinion in Food Science, 22, 109-114.