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

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