DOI: 10.36347/sajb.2019.v07i05.004

Pages: 243–256

The aim of the study was to assess the efficacy of cashew apple juice (CAJ) in dairy and non dairy medium to promote growth of probiotic strains (Bifidobacterium infantis and Bifidobacterium lactis) Different combinations were made using CAJ at 10%, 20%, 30%, 40% with orange juice or whey as dairy and non- dairy medium and the growth of the probiotic strains were checked individually in the different blend ratios. The probiotic growth was comparable between dairy and non dairy mediums for both B.lactis and B.infantis. The sensory evaluation of the blends resulted in highest sensory score at 30% (30:70 CAJ:dairy/non dairy) for both the mediums and the means for overall acceptability scores between the blends had statistically significant difference. The ideal synbiotic combination of 30: 70 for CAJ:orange juice and CAJ : whey was optimised based on sensory results and higher viable counts. The ideal synbiotic combinations with 1% innoculum of probiotic cultures individually were incubated for 4 hours. The 30:70 ratio of CAJ: orange juice and CAJ: whey showed an increase in viable count, acidity and decline in pH as the incubation time progressed. The results obtained in this study suggests that cashew apple juice as a natural prebiotic source can be recommended for further use to formulate products that promote gut health.