• Baldeep Kaur
• Dr. Maninder Arora
• Dr P P Sahota
• Dr. Surekha Bhatia
• Dr. Rohit Sharma

Fruit juices are considered a good medium for carrying probiotic cells, as they inherently contain beneficial nutrients and have a pleasant taste. Kinnow, Pomegranate and Ginger juice was blended in the ratio of 89:10:1, respectively. Two probiotic cultures Lactobacillus acidophilus and L. delbrueckii subsp. lactis, were added to the blended Kinnow juice, individually as well as in combination, with an initial concentration of 1012-1013 CFU/ml. The probiotic viability, pH, TSS, titrable acidity, total sugars, vitamin C and microbial contaminants were determined by analyzing the developed probiotic juices at weekly intervals. The probiotic count was found higher in case of juice, containing L. acidophilus individually. Sensory evaluation revealed a consumer preference for blended Kinnow juice containing probiotic cells of L. acidophilus with a mean score for overall acceptability of 8.3. Determination of microbial contaminants (Total Plate Count, Yeast and Mould count, E. coli count and Coliforms) was done and these were found to be absent till five weeks of refrigerated storage. Coliforms and E. coli were completely absent throughout the storage period of seven weeks.

Probiotic, blended Kinnow juice, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. lactis, viability

"PROBIOTIC BLENDED KINNOW JUICE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 8, page no.1171-1177, August-2018, Available :http://www.jetir.org/papers/JETIRA006203.pdf

"PROBIOTIC BLENDED KINNOW JUICE", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 8, page no. pp1171-1177, August-2018, Available at : http://www.jetir.org/papers/JETIRA006203.pdf