naa a22 4500 510727433 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-1032-1 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1032-1 Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice [Elektronische Daten] [Ana Pereira, Francisca Almeida, Ana de Jesus, José da Costa, Sueli Rodrigues] The stability of nonfermented cashew apple juice (control) and the fermented juice with Lactobacillus casei NRRL B-442 (sweetened and nonsweetened samples) was investigated along the storage at 4°C for 42days. The viability of the probiotic bacteria, sugars, lactic acid, and vitamin C content besides color, antioxidant activity, enzyme activity, and sensory characteristics of probiotic cashew apple juice was evaluated. It was observed that viable cell counts increased in the probiotic cashew apple containing sucrose (8% w/v) along the storage period. Viable cell counts were always higher than 8.00 Log CFU/ml throughout the storage period. Ascorbic acid loss was higher in the nonfermented juice (40%) compared to the fermented juice (23%). The same behavior was observed for antioxidant activity and total polyphenolic compounds content, conferring nutritional benefits to this functional food. Browning reactions and nutritional breakdown caused by enzymes were minimized in the fermented samples during storage. In the fermented sample, higher reduction (>70%) in the polyphenol oxidase enzyme activity was observed. During storage, the increase in the chroma values from 3.2 to 5.0 indicated that the yellow color became more vivid. Sensory analysis of the fermented cashew apple juice revealed that the product was well-accepted, with acceptance percentages above 80% for the sweetened juice at the end of the storage period. Springer Science+Business Media New York, 2012 Fermented Lactobacillus casei nationallicence Ascorbic acid nationallicence Antioxidant capacity nationallicence Enzymatic activity nationallicence Sensory analysis nationallicence Pereira Ana Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760, Fortaleza, Ceará, Brazil aut Almeida Francisca Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760, Fortaleza, Ceará, Brazil aut de Jesus Ana Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760, Fortaleza, Ceará, Brazil aut da Costa José Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760, Fortaleza, Ceará, Brazil aut Rodrigues Sueli Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760, Fortaleza, Ceará, Brazil aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3155-3165 1935-5130 6:11<3155 2013 6 11947 https://doi.org/10.1007/s11947-012-1032-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1032-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Pereira Ana Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760, Fortaleza, Ceará, Brazil aut NATIONALLICENCE 700 1- Almeida Francisca Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760, Fortaleza, Ceará, Brazil aut NATIONALLICENCE 700 1- de Jesus Ana Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760, Fortaleza, Ceará, Brazil aut NATIONALLICENCE 700 1- da Costa José Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760, Fortaleza, Ceará, Brazil aut NATIONALLICENCE 700 1- Rodrigues Sueli Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Campus do Pici, Bloco 851, 60455-760, Fortaleza, Ceará, Brazil aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3155-3165 1935-5130 6:11<3155 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer