Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
January 25, 2026BeveragesOpen Access

Sensory Acceptability of Functional Probiotic Beverages Made from Underutilized Tropical Fruits Rich in Vitamins and Minerals

View Full Paper
Ask AI
Bookmark
Share

Authors

FSFrancisco Enrique Sánchez-RosalesKCKaty Marcela Castellanos-ReyesLMLoren Macías-Bu

Discussion

Loading...

Member takes

Overview

Formulates probiotic beverages and assesses sensory characteristics in tropical fruits, suggesting nutritional improvements.

Key Points

  • The research focuses on creating probiotic beverages using underutilized tropical fruit pulp and evaluating their sensory qualities.
  • Formulated beverages from tropical fruit pulps like sincuya, urraco, matasano, and jaboticaba.
  • Evaluated color, vitamins, minerals, °Brix, pH, and titratable acidity (TA) of fruit pulps.
  • Produced beverages inoculated with Streptococcus thermophilus and Lactobacillus delbrueckii for fermentation.
  • Measured sensory acceptability and colony-forming units (CFUs) after fermentation.
  • Sincuya pulp had the highest beta-carotene and potassium content among the fruits assessed.
  • The sincuya beverage scored highest for sensory characteristics, including aroma and general acceptability.
  • CFU counts for urraco, sincuya, and matasano beverages were 10.9, 10.4, and 9.7 Log10 CFU/mL respectively.

Cite This Study

Sánchez-Rosales et al. (2026) studied this question.

synapsesocial.com/papers/6975b2aefeba4585c2d6e22fhttps://doi.org/10.3390/beverages12010016
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp2020 · 13 citations
  2. 2Vegetable and Fruit Acceptance during Infancy: Impact of Ontogeny, Genetics, and Early Experiences2016 · 149 citations
  3. 3Nutrition in school-age children: a rationale for revisiting priorities2022 · 145 citations
  4. 4Development of probiotic beverage using whey and pineapple (Ananas comosus) juice: Sensory and physico-chemical properties and probiotic survivability during in-vitro gastrointestinal digestion2021 · 44 citations
  5. 5Ultrasound as a pre-treatment in millet-based probiotic beverage: It's effect on fermentation kinetics and beverage quality2024 · 16 citations