1

FORMULATION AND EVALUATION OF PROBIOTIC BREADFRUIT

(Artocarpus altilis) BEVERAGE
James Panganiban Togi
Thesis Adviser: Rocelyn M. Imperial
Department Food Science, College of Engineering and Food Science
Central Bicol State University of Agriculture

ABSTRACT
Formulations for probiotic breadfruit beverage were been developed and evaluated with
different proportions of liquidized breadfruit puree and skim milk for a total of 24.5% total solids. The
most acceptable formulation was determined through physicochemical analysis, sensory evaluation
and enumeration of the viable count of lactobacillus casei. The storage stability of the most
acceptable formulation was also conducted.
All formulations showed significant decreased (P<0.05) on total soluble solid and pH value
through time of fermentation while a significant increased was recorded on % lactic acid, viscosity
and degree of syneresis. In terms of microbial growth, the viable count of lactobacillus casei was
ranges from 7.60-7.82 log Cfu/ml on initial reading to 8.02-8.23 log Cfu/ml on the final reading.
Moreover, the highest recorded growth on 18th hour fermentation was recorded on formulation with
15% LBP & 11.25% SM which has 8.23 log Cfu/g and formulation with 50% LBP & 9.5% SM with 8.02
log Cfu/g as the lowest.
Results of sensory evaluation through sensory attribute test and ranking test revealed that
formulation with 50% LBP & 9.5% SM was significantly different (P<0.05) on color, aroma, taste, flavor
and viscosity with a mean score of 7.60 and rated as like moderately on overall acceptability. The
other formulations showed comparable results and only varied from flavor, viscosity and overall
acceptability. Ranking test revealed that formulation with 50% LBP & 9.5% SM was the most
acceptable formulation which supported the results for sensory attribute test.
Storage stability (4-50C) of most acceptable formulation showed continuously increase on the
percent (%) lactic acid, viscosity, degree of syneresis and on the viable count of lactobacillus casei.
However, decreasing values was observed on the total soluble solid and pH.

INTRODUCTION
Breadfruit (Artocarpus altilis) also known as
rimas is a versatile crop which fruit can be eaten at
all stages of maturity. It can be eaten ripe as a fruit
and unripe as a vegetable. In the Bicol region,
breadfruit was only utilized as a food for animals
because of not being popular. However, it shows
high potential in terms of source of nutrient for
many Filipinos especially in the incapacitated
regions (DA- Bicol Integrated agricultural research
center (BIARC)). It is also found out that breadfruit
has a good quality flavor for ice cream because of
its fine texture and it has good consistency with
milk (BIARC) which is also preferred in producing a
probiotic drink.
Probiotic drink is a functional food product
which is known to have billions of living
microorganisms and is usually defined as a
microbial supplement with beneficial effects on
consumers. Most of the probiotics fall into the

group of organisms known as the lactic acid

bacteria (LAB) and are normally produce through
fermentation process. These strains are also
known for its therapeutic effects because they are
the predominant indigenous microorganisms
(Gregor Reid, 2007). According to the Food and
Agricultural Organization (FAO), these living
bacteria that when administered in adequate
amount confer a health benefit on the host (FAO,
2001). Therefore, in the development of probiotic
foods, researched is required to select the right
vehicle for the delivery of the probiotic to ensure
that this can be viable throughout its shelf life.
Different types of products were proposed
as the carrier for probiotic microorganisms by
which consumers can take a large amount of
probiotic cells. These strains provide dual function
by acting as the agents for food fermentation and
in addition, it potentially imparting health benefits.
This study was conducted to promote the
breadfruit as a base agent for probiotic beverage.
This is supported by the different varieties of fresh

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or raw commodity that have been utilized like fruits
and vegetables that basically adds flavor to a well
define probiotic products.
Objectives:
The general objective of this study is to
develop probiotic breadfruit (Artocarpus altilis)
beverage (PBB).
Specifically it aims to:
1. Utilize the ripe to fully ripe breadfruit for
puree processing;
2. Optimize the level of breadfruit in the
processing of liquidized puree before
subjecting to probiotic processing;
3. Determine the most suitable optimum ratio
of liquidized breadfruit puree and skim milk
on probiotic processing;
4. Evaluate the physicochemical properties,
sensory properties and enumeration of the
viable count of lactobacillus casei of the
product; and
5. Determine the storage stability of the most
acceptable formulation.
Significance of the study
This study provides a development of a
probiotic beverage using breadfruit (Artocarpus
altilis) which is underutilized crop in the Bicol
region. The PBB is a functional food product that
promotes the consumption of probiotic strain cells.
Using of this following bacterial strains, it would be
benefit individuals who suffer stomach disorders
specially
the
lactose
digestion
(Lactose
intolerance), improper vowel movement or even
serious diseases like colon cancer.
Since
breadfruit has good combination and consistency
of its taste and flavor to milk, it can potentially give
good flavor to the probiotic product.
These also introduce the importance of
breadfruit as substrate ingredient to probiotic
beverages. In addition, it can increase the
economical value of breadfruit and benefit the
farmers who mainly cultivated breadfruit. The PBB
are not merely concentrates to the benefits derived
from the probiotic strains but at the same time, the
important nutrients of breadfruit can improve
nourishment of children and adult alike.
Scope and limitations
This study will only concentrate to the
formulation and evaluation of probiotic breadfruit
beverage. It covers the processing of the liquidized
breadfruit puree. Formulation will only include the
different percentage of liquidized breadfruit puree

such as the levels of total solid content and the

ingredients used for the processing of probiotic
beverage before the evaluation.
The level of acceptability considered both
the results of objective and subjective analysis
through physicochemical properties such as TSS,
pH, TA, viscosity, degree of syneresis and sensory
properties using sensory attribute test and ranking
test. The microbial load of each treatment will be
determined using MRS agar that only uses to
cultivate LAB species. Continues examination will
be conducted to the most acceptable formulation
and will be subjected to storage stability. The
product will be stored at 4-50C and analyzing its
physicochemical, sensory and enumeration of
viable counts of lactobacillus casei every 4 days of
storage.
METHODOLOGY
Gathering of raw materials
The breadfruit was source out from the
different Barangays of Puerto Diaz such as
Dyamanti, Perlas, Briliante under the province of
Sorsogon. The fruits were selected according to
firmness, appearance and should also be ripe to
fully ripe, clean, free of large latex stains, evenly
shaped, free of wounds and cracks, insect damage
and decay. The skim milk powder was obtained in
the Camarines Sur Dairy Processing plant, CBSUA
compound, San Jose, Pili, Camarines Sur. The
rest of the materials needed in the study were
obtained at the Pili Public market and it was
selected according to its freshness and quality.
Processing of liquidized breadfruit puree (LBP)
The fruits were segregated as ripe
(yellowish green peel with bright yellow to yellow
creamy flesh which is soft and sweet) to fully ripe
(yellow to yellow brown peel and yellow to dark
yellow flesh with sweet, very soft and stickier
creamy flesh) before the cleaning with tap water.
The fruits were then weighed for initial weights
before peeling, de-coring and slicing into small
cubes prior to boiling. 5% of slice fruit cubes were
mixed with 25% water and before the boiling that
was done for 3-5 minutes until it is already mushy.
After the boiling, it is blend into a blender or
homogenizer with the water and sugar used in the
boiling process. Cook the previously blend
breadfruit into a boiling temperature for 10 minutes.
Cook puree were then place into a sterilized
preserving glass jars and exhausted at boiling
water bath for 15 minutes with its cover are not

3
properly close. Tighten the cover and conduct
thermal processing for another 15 minutes in the
boiling water bath. Cool down and stored at
refrigerated temperature until its usage. The entire
process flow of liquidized puree processing was
presented in figure.1
Probiotic beverage processing
Nonfat dry milk powder was blended with
water at 500C to total solid contents ranges from
9.5-11.25% g/100g respectively. Each of the
hydrated solutions was added with LBP by
formulations. Pasteurization was conducted at

850C for 30 min. Subsequently, the samples was

cooled to the incubation temperature of 37 0C
inoculated with a commercialize probiotic product
(yakult)
containing
lactobacillus
casei.
Fermentation was carried out until the samples
achieved the pH value of 4.5-4.0 (Tamime and
Robinson, 1985; Chandan et al., 2006). The
sample was homogenized at 600C water bath for 5
minutes before bottling. It was cooled to 4 0C and
stored for 28 days (J.Wang, Q.Zhang and Z.Guo,
2009).
The entire process flow of probiotic
processing was presented in figure. 2

Table.3: Formulation for the probiotic breadfruit beverage in 100 grams.

Formulation

LBP
(5%)*

SM
(100%)

F1
50
2.5*
9.5
F2
45
2.25*
9.75
F3
40
2.0*
10.0
F4
35
1.75*
10.25
F5
30
1.5*
10.5
F6
25
1.25*
10.75
F7
20
1.0*
11.0
F8
15
0.75*
11.25
Legends;
LBP=Liquidized breadfruit puree
SM= Skim Milk
RS= Refined Sugar

RS
(95%)

9.5*
12
11.4*
9.75*
12
11.4*
10.0*
12
11.4*
10.25*
12
11.4*
10.5*
12
11.4*
10.75*
12
11.4*
11.0*
12
11.4*
11.25*
12
11.4*
W= Water
SC= Starter Culture
(*)=% total solid

Figure 1: The entire process flow of liquidized

puree processing

Quality parameters for probiotic breadfruit

beverage
Physicochemical Analysis: The pH value,
total soluble solid (TSS), Titratable acidity (% lactic
acid) were determined during fermentation with
6hrs interval and during storage. The pH value was
monitored using a Desktop pH meter, JKIR, DFS
with a combined glass electrode and temperature

SC
(11%)*
10
10
10
10
10
10
10
10

W
(0%)*

1.1*
42.1
1.1*
46.85
1.1*
51.6
1.1*
56.35
1.1*
61.1
1.1*
65.85
1.1*
70.6
1.1*
75.35
TS= Total solids

% TS
24.5*
24.5*
24.5*
24.5*
24.5*
24.5*
24.5*
24.5*

Figure 2: The entire process flow of probiotic

processing

probe while the TSS was measured using JK-AR572ATC Portable Refractometer, DFS. The %
lactic acid was determined using titration with
NaOH using phenolphthalein as the indicator and it
will be computed using the formula below. All the
analysis was performed in triplicate according to
standards established by the Instituto Adolfo Lutz
(IAL, 2008).

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Rheological
Measurements:
A
viscoanalyzer (NDJ-55 Viscometer, DFS) was
used to perform rheological measurements. PBB
samples was brought to 13C and stirred 20 times
with a spoon before rheological analysis to make
samples homogeneous. All measurements were
done at 13C, triplicate (Goldenberg et al., 2006).
Degree of syneresis: Degree of syneresis
was measured by a small modification of method
used by Al-Kadamany et al. A 10 grams PBB
sample was placed on a filter paper resting on the
top of a funnel. After 10 min of drainage condition,
the quantity of remained sample was weighted and
syneresis was calculated as follows:

Sensory
Evaluation:
The
probiotic
breadfruit beverage was evaluated by 10 panelists
using consumer preference test and ranking
preference test to pin point product formulation for
consumer testing. (Calvin and Sather, 1959;
Martin, 1952). The attributes that was evaluated in
the test were color, aroma, sourness, sweetness,
flavor (breadfruit) and the overall acceptability
which was also included in the sensory evaluation
questionnaires. The mean scores of Liking for each
attribute and its overall acceptability was
calculated.
Enumeration of Lactobacillus Casei: Eight
probiotic breadfruit beverage samples were tested
for assessing the viable cell counts of lactobacillus
casei. The sample drinks were stored in a
refrigerator at 4C. This was conducted during
fermentation using probiotic samples and
continuous examination was conducted to the most
acceptable formulation. The method used for
selective enumeration of viable lactobacillus casei
cells was obtained from Chr. Hansen, 2006. All
plates were incubated anaerobically at 37C for 4
days before colonies were enumerated using
Colony Counter (JK-CC-30, Shanghai Jingke,
Scientific instrument, CO. LTD).

Storage stability: The most acceptable samples

were subjected into storage stability for
determining its quality through its storage. The
samples were stored at 40C assessing its pH, TSS,
% lactic acid, degree of syneresis, rheological
properties and the enumeration of lactobacillus
casei (C. H. White, J. Wilson, and M. W. Schilling,
2006).
Statistical Analysis: All data was analyzed by
analysis of the variance (ANOVA) to determine the
most
acceptable
formulation
(Dr.Sirichai
Unsrisong, Maejo University, 2012). The means of
the treatments that was significant at the 0.05%
level of probability were separated by Duncans
Multiple Range Test (Gatchalian, 1981).

RESULTS AND DISCUSSION

Processing of breadfruit liquidized puree
The optimization and the selection of levels
of breadfruit (ripe to fully ripe) and water on the
liquidized puree processing were first conducted.
This was done for two reasons. First, since
breadfruit was utilized and formulated as the base
agent on probiotic beverage, it should be on
liquidized form. Secondly, breadfruit contains high
fiber and starches that blocks the multiplication of
Lactobacillus casei which resulted for longer
fermentation. Through boiling process which
includes in the processing of liquidized puree, this
fibers can be broken that permits its reduction.
Table 4 shows the summary of the results in trials
for the optimization of liquidized Puree processing.
All the treatments used in the optimization
of liquidized puree were subjected to the
processing of probiotic beverage using FDA
standard formulation such as skim milk (>12%),
sugar (12-15%), starter culture (5-10%) including
the 50% addition of liquidized puree to determine
the most preferred liquidized puree that will be
used in the formulating the probiotic beverage.
Results and observations for liquidized breadfruit
puree that was subjected on the probiotic drink
processing were presented on table 5.

Formulation of the probiotic breadfruit

beverage
The formulation used in the study was
computed using percent total solid present on
each ingredient. The standard percent total solid
to fruit yoghurts were ranges from 20.9 to 26.8%
based on the study of Dublin-Green and Lbe
2005. Each of the formulation contains equal
added amount of sugar and starter culture. The
established formulation used for the probiotic
breadfruit beverage was 24.5% total solid and
created 8 which were varied from different
amount of LBP and skim milk.
Physico-Chemical Analysis
The
fermentation
process
was
determined by preliminary testing, with the
monitoring of physicochemical analysis such as
pH, Total soluble solid (TSS), % lactic acid,
viscosity and degree of syneresis which were
being checked from the initial time of
fermentation on & before adding the starter
culture in continuous process with 6 hours
interval to get the full trend of product quality.
Total soluble solids: Each formulation
was added with 12% sugar which has an
equivalent 0Bx of about 19.6-18.4 respectively.
Figure 3 shows that total soluble solid of each
formulation was significantly decreased (P<0.05)
during 18 hours of fermentation. This reaction is
due to the conversion of lactose (milk sugar) to
lactic acid that made the souring of milk which
was usually takes place during fermentation
process (Ledward & Schofield, 1999).

FIGURE 3.

PH: Figure 4 shows that throughout the

incubation process, pH was ranges from 4.00 to
6.32. Results showed that right after the addition
of starter culture, a faster drop of ph was
observed which commonly occurs in fermented
products which cause by acidity content of
starter culture. The standard pH of probiotic was
varied from 4.0-4.5 (Antunes et al., 2004) which
all the formulation was achieved on 18 hour
fermentation (see Figure 4). The formulation with
50% LBP & 9.5% SM & 45% LBP & 9.75% SM
was observed to have the faster drop of pH
value as compared to other formulations. This is
due to the acidification rate of L. casei and its
required nutrients like carbohydrates and protein
(present to breadfruit) was been sustained (Zare
et al, 2005). Since the 2 formulations have the
highest amount of LBP it has the higher amount
of nutrient comes from breadfruit.

Figure 4.

Percent (%) LACTIC ACID: The

standard % lactic acid for probiotic product was
0.60-0.80% and was observed on the 6th hour of
fermentation. Results shows that the rate of
lactic acid production was significantly increased
(P<0.05) and it was observable on the 6 th hour of
fermentation (see figure 5). The 50% LBP &
9.5% SM formulation was observed as the

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highest recorded % lactic acid with an average
of 0.84% determined during the ending hour of
fermentation. Inversely proportional relationship
was observed to pH and percent lactic acid
which reaction was observed when pH value
decreases; the % lactic acid increases (Ham et
al 2005). This result was supported by the pH
value of formulation having 50% LBP and 9.5%
SM that have lowest pH value and % lactic acid
being recorded.

at final reading after fermentation. Degree of

syneresis usually happens when the product
achieved its medium acid stage (Acidification) at
4.6-3.7 pH where the separation of solid cannot
be controlled. Degree of syneresis was
increased during the 12 th hour were the pH of
each formulation drops to medium acid level
(see figure 4 &7). This reaction was due to whey
separation (wheying-off) which is defined as the
expulsion of whey from the network which then
becomes visible as surface whey. Spontaneous
syneresis, which is contraction of gel without the
application of any external force, is the usual
cause of whey separation (Lucey et al., 1998a).

Figure 5.

Viscosity: The viscosity for each

formulation was ranges from 0.0 mPa.s at initial
reading to 1028-540 mPa.s at the final reading.
The standard viscosity for drinking or fluid
yoghurt was about not more than 1,269.2 mPa.s
of final reading. The viscosity value for each
formulation
during
fermentation
were
significantly increase (see figure 6).Two factors
were affected the viscosity of final product which
was starch and the gel formation of the medium.
Highest recorded viscosity was determined on
formulation 4 & 5 as the lowest viscosity.

Figure 6.

Degree of Syneresis: The Degree of

syneresis was used to measure the degree of
coagulum occurred during fermentation.Figure 7
shows a significant increased during the 12 th and
18th hours of fermentation and was ranges from
1.82%-5.60% on initial reading to 25%-42.16%

Figure 7.

Enumeration of Lactobacillus Casei

Eight formulations were tested and
subjected to microbial examination to enumerate
the viable growth count of lactobacillus casei.
According to Brasil (2008), the minimum count
required is 106 to 107 CFU /mL or CFU/g as
recommendation of the product in order to be
characterized as probiotics.
Figure 8 shows the representation of
growth of lactobacillus casei for each
formulation. The growth of lactobacillus casei
was ranges from 7.60-7.82 log Cfu/ g on initial
reading to 8.02-8.23 log Cfu/g on the final
reading. A significant increased (P<0.05) was
recorded on the 18th hour of fermentation that
achieved the 107 Cfu/g or have an equivalent 8
log Cfu/ml. Moreover, the highest recorded
growth of lactobacillus casei after fermentation
process was recorded on formulation #8 which
has 8.23 log Cfu/g and formulation #1 with 8.02
log Cfu/g as the lowest. This result was due to
the addition of LBP which contains starches and
because formulation #1 has the highest addition
of the puree, more starches could block the
multiplication of lactobacillus casei. This was

7
supported by the study of Valerie Orsat that
used lentil flours on probiotic production.

Figure 8.

Sensory evaluation
The results for sensory evaluation shows
that formulation with 50% LBP & 9.5% SM and
45% LBP with 9.75% SM was closely
comparable for each attributes while other
formulations was only varied from aroma taste,
viscosity and flavor. Ranking for preference test
revealed that formulation with 50% LBP and
9.5% SM was the most acceptable which also
supported by the sensory attribute test results.
The most acceptable formulation was correlated
to the objective analysis which achieved all the
required standards on probiotic processing in 18
hour fermentation.

Storage stability
The most acceptable formulation which
was formulation having 50% LBP & 9.5% SM
was subjected to storage stability test storing at
4-50C. The different properties were evaluated
every four days storage.
Total soluble solids: Figure 9. Shows a
gradual decreased on the total soluble solid and
observed from day 0 up to day 36 of cold
storage. This was ranges from 17.6 which
significantly decreased (P<0.05) for about 15.5
O
Bx. This results shows fermentation was
evidently took place even in the refrigerator
temperature and are comparable to other works
that observed, microorganisms begin to
consume the sugar source which resulted in
TSS decreases.

Figure 9.

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pH: The reduction of pH due to the acid
produced by L. casei after fermentation and was
slightly decreasing during storage. Fig. 10 shows
pH values were significantly decreased by
passing time during storage and ranges from
4.03 to 3.78 however, the first 16 days, pH
values did not exceed to standard 4.0-4.5
((Tamime and Robinson, 1985; Chandan et al.,
2006).). pH value starts to decrease right after
20th day and have continuously decreased on
the 36th day. The activity of microorganism was
responsible for the decreasing value happens in
pH. The decreasing pH values would results
higher whey separation and astringent taste to
the medium.

Viscosity: The flow of viscosity during

storage was presented on figure 12. It varied
from 222.67 mPa.s on day 1 to 792 mPa.s on
the day 36. The viscosity reduces due the
homogenization and significant increase was
obtained from day 4 to day 36. A faster recovery
of gel or coagulum affects the flow properties
and was also observed on medium. Arshad et al.
(1993) reported that for stirred yogurt products,
after mixing it was resulted in a reduction on
viscosity but being restored after shearing is
stopped. Recovery of structure is called
rebodying. The rebodying was observed on the
probiotic product that resulted to a higher
viscosity level.

Figure 10.

Percent (%) Lactic Acid: Figure 11

shows significant increased to acidic production
of lactic acid through days of storage. It has a
value of 0.84% from day 1 continuously
increased up to 1.24% on the 36 days. Percent
lactic acid was gradually increased from day to
day and varied outside the ranges of 0.60-0.80%
standard lactic acid. However, there were some
studies that % lactic acid could be varied from
0.60-1.50% in storage (Charanjiv et al. 2006).
The supplementation of 50% LBP therefore
increases the acidifying ability of the L. casei
during storage and correlated to the study of
Zare et al. Moreover, the increasing rate of lactic
acid evidently shows that even in storage
temperature of 4-50C fermentation also takes
place.

Figure 12.

Degree of Syneresis: The degree of

syneresis during storage was given on figure 13.
It ranges from 35% on day 1 and 49% on day
36. A substantially increase was observed on
day 16 and was continuously increase on the
day 36. Degree of syneresis gradually changing
and the rebodying phenomena affects the result
obtained. Gradison and Bell, 1997 reported that
supplementation of probiotic products with an
increase in the total solid content especially
starch and protein can be resulted to stronger
texture and more whey separation which
potentially destructed by decreasing value of pH.
And thus more separation will be obtained. In the
product, there was continuously recorded higher
percent of degree of syneresis due to the lower
values of pH.

.
Figure 11.
Figure 13.

9
Enumeration of Lactobacillus casei:
The viable count of L. casei during storage was
given on figure 14. The viable counts of the L.
casei were almost been stabled throughout its
storage and was varied from 8.098.44 log
CFU/ml. A dramatic increase was observed on
the growth of l. casei during 12 th day of storage.
This was due to the utilization of liquidized
breadfruit puree that give the growth requirement
of l. casei which are the carbohydrates, protein
and fats (Zare et al, 2005) present on the
breadfruit. This shows that viable growth of L.
casei was sustained by LBP throughout its shelf
life.

Figure 13.

Sensory Evaluation: The sensory

evaluation was one parameter used to detect the
spoilage happening on the product. The attribute
were consists of odor (Spoil), taste (sourness
and astringency), viscosity and general
acceptability and Probiotic breadfruit beverage
shows good sensory properties on the first 20 th
day of cold storage
However, astringency was already
perceived on the 28th day although the acidic it
also gives the medium its tart taste.
Furthermore, a very viscous perception was
given on the viscosity which was also correlated
on the viscosity value determined during 28 th
day. Thus, good quality starts to decline on day
28 and astringency was continuously detectable
until 36 days which is an indication of having not
good quality.
SUMMARY, CONCLUSION AND
RECOMMENDATION
SUMMARY
This study was focused on the
formulation and evaluation of probiotic breadfruit
beverage. It uses the ripe to fully ripe breadfruit
and optimized its level to water in processing of
breadfruit liquidized puree. Most suitable ratio

was observed in 50g (breadfruit) over 250g

(water) observed as moderately viscous, light
yellow to pale yellow in color and have good
sour taste. These was utilized in formulating
probiotic breadfruit beverage and created 8
formulations with 24.5% total solids and were
subjected to evaluation.
Total soluble solid revealed that the 0Bx
for each formulation was significantly decreased
through time of fermentation while the pH and %
lactic acid was observed to have inversely
proportional relationship and thus when pH value
decreases; the % lactic acid increases. In terms
of viscosity, the highest value of viscosity was
recorded to formulation #4 with an average of
1,028 mPa.s and formulation #5 with 540 mPa.s
as the lowest. In addition, all formulation was
observed to pass on the 1,269.2 mPa.s standard
viscosity for stirred yoghurt.
The Degree of syneresis was used to
measure the degree of coagulum that happens
when the product achieved its medium acid
stage (Acidification) at 4.6-3.7 pH where the
separation of solid cannot be controlled. Degree
of syneresis increases during the 12th hour were
the pH of each formulation drops to medium acid
level and ranges from 1.82%-5.60% on initial
reading to 25%-42.16% at final reading.
The growth of lactobacillus casei varied
from 7.60-7.82 log Cfu/ml on initial reading (right
after the addition of starter culture) to 8.02-8.23
log Cfu/ml on the final reading during
fermentation. Significant increased recorded on
the 18th hour of fermentation that achieved the
107 Cfu/ml or 8 log Cfu/ml. Moreover, the highest
recorded growth of lactobacillus casei on the 18th
hour was recorded on formulation #8 which has
8.23 log Cfu/ml and formulation #1 with 8.02 log
Cfu/ml as the lowest.
Sensory evaluation was evaluated by ten
panelists who were randomly selected assessing
its color, aroma (breadfruit), taste (sour and
sweet), flavor (breadfruit), viscosity and overall
acceptability using sensory attribute test and
ranking test. Results revealed that formulation
with 50% LBP & 9.5% SM was the most
acceptable having a mean score of 7.60 and
rated as like moderately. Statistically, significant
difference was detected to formulation #1 & #2
which rated as like moderately but the highest
mean score was detected to formulation #1
which also correlates on the ranking test.
The most acceptable formulation with
50% LBP & 9.5% SM was subjected to storage

10
stability test storing at 4-50C. Total soluble solids
was ranges from 17.6 which significantly
decreased (P<0.05) for about 15.5 OBx. pH
reduction was due to the acid produced by l.
casei after fermentation and was slightly
decreasing during storage. The activity of
microorganism was responsible for the
decreasing value happens in pH.
Percent lactic acid was gradually
increased throughout storage and varied outside
the ranges of 0.60-0.80% standard lactic acid.
However, there were some studies that % lactic
acid could be varied from 0.60-1.50% in storage
(Charanjiv et al. 2006). The supplementation of
50% LBP therefore increase the acidifying ability
of the L. casei during storage. The viscosity was
reduced due the homogenization but, significant
increase was obtained from day 4 to day 36.
Faster recovery of gel or coagulum was the main
factor affects the viscosity. Degree of syneresis
substantially increase on day 16 and
continuously increase on the day 36. It is
gradually
changing
and
the
rebodying
phenomena also affect the results obtained.
The viable growth of l. casei during
storage varied from 8.09 8.44 log CFU/g.
growing rates of L. casei were almost been
stabled throughout its storage. This shows that
viable growth requirement of L. casei was
sustained by LBP throughout its shelf life.
The sensory evaluation verify quality of
product were probiotic breadfruit beverage
shows good sensory properties on the first 20 th
day of cold storage. However, astringency was
already perceived on the 28 th day although the
acidic values enhanced to the sourness of the
medium, also gives the medium a tart taste.
Furthermore, a very viscous perception was
given on the viscosity which was also correlated
on the viscosity value determined during 28 th
day. The good quality starts to decline on day 28
and astringency was continuously detectable
until 36 days which is an indication of having not
good quality.
CONCLUSION
Through the experimentation conducted,
numerous conclusions were figure out. First; this
study demonstrated the effect of promoting
based ingredients like breadfruit (Artocarpus
altilis) into probiotic product. The acceptable
optimum ratio with 50%LBP, & 9.5% SM was the
stable formulation which applicable to fruit
yoghurt products. Thus, this study proved that it

was possible to develop a formulation of

probiotic products which has a good relation to
physical and chemical properties.Secondly, all
the standards for probiotic product was achieved
in 18 hours of fermentation and viable growth of
lactobacillus casei was on the ranges of 10 6-107
which ideal for marketing a probiotic product.
And observed that when probiotic were
incorporated, additional sensory changes were
identified.
Lastly, the supplementation of 50% LBP
was therefore increase the acidifying ability of
the L. casei during storage and sustain the
growth requirement for L. casei. Furthermore,
breadfruit probiotic beverage was been stable on
28 days of storage without altering its different
properties.
RECOMMENDATION
Based on the results of the study, the
researcher recommends the following.
1. Utilized the pure culture of lactobacillus casei
as a starter culture for making the probiotic
product;
2. Conduct pre-treatment on how do reduce the
aroma of breadfruit during fermentation and
during storage;
3. Analyzed proximate and nutritional value of
the product to determine its nutritional
content;
4. Conduct consumer acceptability test to
determine the marketability of the product;
and
5. Utilized other variety of breadfruit to observed
and differentiate its characteristics and what
is the most preferred by consumers.
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