Development of Probiotic Beverage from Whey and Pineapple Juice

The aim of this study was to develop a probiotic beverage using whey and pineapple juice.Lactobacillus acidophilus was used as the probiotic organism.The level of pineapple juice addition was optimized on the basis of sensory quality evaluation.Fermentation time using 1 per cent inoculum of L. acidophilus was optimized on the basis of sensory quality evaluation, growth and activity in terms of pH and acidity.The 65:35 blend ratio of whey and pineapple juice fermented for 5 hr gave desirable results with highest sensory scores for overall acceptability and a total viable count of more than 10 6 cfu.ml -1 .