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251098

Study of the Physiochemical, Sensorial, Microbiological, and Antioxidant Properties of Probiotic-Fortified Turnip Juice During Storage

Article

Last updated: 03 Jan 2025

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Subjects

-

Tags

Food sciences

Abstract

Flavonoids, carotenoids, antioxidants, and vitamins C and E are abundant in turnips. To evaluate their functional properties, turnip juice was subjected to chemical, physicochemical, sensory, and microbiological tests with the addition of probiotic bacteria, and with/without adding the banana juice with 5, 10, and 15% during storage periods (1, 7, and 14 days) at the refrigerator temperature (4°C). The turnip juice control is with probiotic bacteria without banana juice. The results showed that the total sugar level increased following adding banana juice but dropped with longer storage times. The protein level in turnip juice with or without banana and probiotics increased over a long time. 100 ml samples of the control and all types contained ranging between 17–21 mg of vitamin C. With more additional banana juice and longer storage periods, the folate in all types of juices decreased with11% more than in control juice.  With a longer storage time and more acidity, the probiotic juice with 15% banana juice has a standard color. Sensory assessments in all products were acceptable. Flavonoids and phenolic compounds are rich in turnip juice probiotics. A microbiological examination revealed that the bacteria total count increased when added 10% or 15% of banana juice after 14 days. In conclusion, combining turnip juice and banana juice can accelerate the development of probiotics and increase their nutritional value and health benefits. Thus, the creation of commercial juices should promote the use of probiotics in products.

DOI

10.21608/bnni.2022.251098

Keywords

Total phenols, Total flavonoids, Microbiological analysis, color analysis, vitamin c

Authors

First Name

Hanan

Last Name

Shalaby

MiddleName

S.

Affiliation

Food Sci. Dept., Fac. Agric., (Rural Home Econ.), Zagazig Univ., Zagazig , Egypt

Email

-

City

Zagazig

Orcid

-

First Name

Alaa

Last Name

Mohamed

MiddleName

S.

Affiliation

Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig Egypt;

Email

-

City

Zagazig

Orcid

-

Volume

59

Article Issue

1

Related Issue

35047

Issue Date

2022-06-01

Receive Date

2022-07-25

Publish Date

2022-06-01

Page Start

105

Page End

127

Print ISSN

1110-0974

Online ISSN

2537-0987

Article File

BNNI_Volume 59_Issue 1_Pages 105-127.pdf

PDF . 589.6kB

Link

https://bnni.journals.ekb.eg/article_251098.html

Detail API

https://bnni.journals.ekb.eg/service?article_code=251098

Order

251,098

Type

Original Article

Type Code

442

Publication Type

Journal

Publication Title

Bulletin of the National Nutrition Institute of the Arab Republic of Egypt

Publication Link

https://bnni.journals.ekb.eg/

MainTitle

Study of the Physiochemical, Sensorial, Microbiological, and Antioxidant Properties of Probiotic-Fortified Turnip Juice During Storage

Details

Type

Article

Created At

22 Jan 2023