Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei

Abstract The purpose of this study was to produce a non-dairy functional beverage containing Lacticaseibacillus casei, passion fruit juice, and yam flour. The physical and chemical characteristics, consumer acceptance, viability of L. casei during storage time, and resistance to in vitro simulated gastrointestinal tract conditions were investigated. The beverages were considered good sources of fiber and were well accepted in their aroma, color and appearance parameters. The effectiveness of passion fruit to mask the off-flavor of L. casei fermentation was confirmed. There were >106 UFC.mL-1 of the microorganism during storage (28 days) and they were resistant to in vitro simulated gastrointestinal tract conditions (> 104 UFC.mL-1). Passion fruit and yam flour showed to be excellent raw materials to be explored and used in combination to promote the probiotic survival and mask the off-flavor, thus being promising alternatives in non-dairy probiotic products development.