Development of synbiotic vegan beverages: probiotic viability, sensory profile, consumers' acceptance and functional stability

The development of synbiotic vegan drinks expands the probiotic food options on market as an alternative to dairy products and with no added sugars. This study aimed investigate impact fermentation inulin addition in mixed carrot-orange juice Lactiplantibacillus plantarum (LP) sensory profile, consumer acceptance functional stability. results demonstrated that all fermented juices had high antioxidant capacity (AOC) were a rich source bioactive compounds such β-carotene phenolics. However, only showed correlation AOC. Inulin could improve LP survival, remaining at concentration during 21 days storage. Only 2% positive sweet taste best sensorial properties. Fermentation contribute improvement orange flavour taste. Penalty analysis control-unfermented samples clear need for respect ones. Therefore, represent promising matrix delivery.