Abstract:
Lactobaccilus casei 431® is a probiotic microorganism, intentionally introduced into fruits and
vegetable juices due to its great activity and survivability. Carrot is comprised with many functional
food components such as vitamins (A, C, D, and K) minerals (calcium, potassium, phosphorus,
sodium, and iron) and prebiotic compounds (Fructo-oligosaccharide (FOS) and inulin). This
research was undertaken to determine the suitability of carrot as raw material for production
of synbiotic beverage. The beverage was formulated by incorporating L. casei 431® into carrot
juice and fermenting for 0, 2 or 4 h at 37 o
C. Viable counts of L. casei 431®, pH, total soluble
solids (oBrix), titratable acidity, crude fiber, sugars and sensory characteristics were investigated
weekly for a period of six weeks under refrigerated (5±1°C) storage. The beverage fermented
for 2 h yielded the highest consumer acceptability. L. casei 431® reached 108 CFU/ mL after
2 h of fermentation at 37 oC meeting the standards to be considered as a functional food for 6
weeks of storage at (5±1°C). The utilization of FOS by L. casei 431® was minimized with the
addition of sucrose and there was no significant difference (p ≥ 0.05) in the amounts of crude fiber
during storage. The carrot-based synbiotic fermented beverage could be served as a ready to drink
product for 6 weeks under refrigerated storage, meeting the standards (108 - 1010 CFU/ mL) of a
functional drink
