The present investigation focuses on standardizing the process for preparation of De-bittered Probiotic Sweet Orange Juice (Citrus sinensis L. Osbeck). The probiotic sample prepared with encapsulated LAB strains (Lactobacillus bulgaricus and Lactobacillus plantarum) was found to be organoleptically more acceptable than sample prepared with free strains. Further, it can also be concluded that the lactic acid fermentation of the juice by LAB strains helped in improving the flavor of the drink by decreasing the bitterness of the juice which may be due to the action of various enzymes released by the strains on the bitter component. The organoleptic evaluation during storage study suggested that the product can be kept for one month under refrigerated storage (4ºC) without deterioration in taste and flavor. Also considering the high viable cell count (109cfu/ml) even after 4 weeks of storage and technoeconomically feasibility, it justifies the suitability of sweet orange juice for commercial exploitation. | Process standardization & quality evaluation of de-bittered probiotic sweet orange juice
