Study of the Physiochemical, Sensorial, Microbiological, and Antioxidant Properties of Probiotic-Fortified Turnip Juice During Storage

Document Type : Original Article


1 Food Sci. Dept., Fac. Agric., (Rural Home Econ.), Zagazig Univ., Zagazig , Egypt

2 Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig Egypt;


Flavonoids, carotenoids, antioxidants, and vitamins C and E are abundant in turnips. To evaluate their functional properties, turnip juice was subjected to chemical, physicochemical, sensory, and microbiological tests with the addition of probiotic bacteria, and with/without adding the banana juice with 5, 10, and 15% during storage periods (1, 7, and 14 days) at the refrigerator temperature (4°C). The turnip juice control is with probiotic bacteria without banana juice. The results showed that the total sugar level increased following adding banana juice but dropped with longer storage times. The protein level in turnip juice with or without banana and probiotics increased over a long time. 100 ml samples of the control and all types contained ranging between 17–21 mg of vitamin C. With more additional banana juice and longer storage periods, the folate in all types of juices decreased with11% more than in control juice.  With a longer storage time and more acidity, the probiotic juice with 15% banana juice has a standard color. Sensory assessments in all products were acceptable. Flavonoids and phenolic compounds are rich in turnip juice probiotics. A microbiological examination revealed that the bacteria total count increased when added 10% or 15% of banana juice after 14 days. In conclusion, combining turnip juice and banana juice can accelerate the development of probiotics and increase their nutritional value and health benefits. Thus, the creation of commercial juices should promote the use of probiotics in products.


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