Abstract:

Probiotics are microorganism that provide health benefits when consumed. The term probiotics is currently used to indicate the ingested microorganisms associated with beneficial effects to humans and animals. The major probiotics foods available in market are milk based products. Pineapple and Rose apple is mostly grown in tropical and subtropical regions of the world. These fruits are very crispy and tasty kind of fruit that can serve as a raw material in wine and juice production. The overall goal of the research work was to develop a probiotic beverage from Pineapple and Rose apple juice with probiotic bacteria " Lactobacillus plantarum" strain to examine the potential. Probiotic drink was prepared at pH 3.6 and optimum fermentation tempertaure of 37˚C. There was a gradual decline in pH and sugar content in time. In this study to determine the physicochemical properties and to check the shelf-life stability of the juice. Total phenols, flavanoids and antioxidants activity were enhanced in probiotic drink is compared to fresh juice sample. This study revealed that probiotic drink is a good approach for non-dairy products, with high nutritional and health promoting components.

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