Bifidobacterium animalis

Lactobacillus

Annona

Probiotic

Bifidobacterium

Bacteria

Biology

Fermentation

Chemistry

Pulp (tooth)

Titratable acid

Dentistry

Annonaceae

Antioxidant

Annona muricata

Botany

Food science

Syneresis

Genetics

Biochemistry

Medicine

Heliyon

In this study, antioxidant, chemical, microbiological, and sensory attributes changes taking place during the production of probiotic yoghurt using pulp of soursop (Annona muricata), sweetsop (Annona squamosa), and custard apple (Annona reticulata) were evaluated. The products were stored at 4 °C for 28 d, during which time physicochemical properties and viability of probiotic bacteria and yoghurt starter cultures were evaluated weekly. Yoghurts prepared with fruit pulps displayed higher antioxidant activities on the first day of storage compared to the control. During the storage, the addition of fruit pulps influenced (p < 0.05) pH, titratable acidity, syneresis and counts of B. animalis ssp. lactis BB-12 of yoghurts, whereas counts of Streptococcus thermophiles and Lactobacillus delbrueckii ssp. bulgaricus were found to be insignificant. Sensory evaluation results showed that yoghurt containing soursop fruit pulp had better sensory scores than other treatments. Therefore, these results proved that soursop can be used to produce probiotic yoghurt with enhanced physicochemical, microbiological and sensory properties.

Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp