Int.J.Curr.Microbiol.App.Sci (2019) 8(5): 836-850 836 Original Research Article https://doi.org/10.20546/ijcmas.2019.805.099 Process Standardization & Quality Evaluation of De-bittered Probiotic Sweet Orange Juice H.W. Deshpande 1 , L. Hruyia 1 , S.D. Katke 1* and N.M. Tamboli 2 1 Department of Food Microbiology and Safety, College of Food Technology, VNMKV, Parbhani, India 2 Department of Agricultural Engineering, College of Agriculture, VNMKV, Parbhani, India *Corresponding author ABSTRACT Introduction "Probiotic” is used to refer to cultures of live microorganisms which, when administered to humans or animals, improve properties of indigenous microbiota. In the food industry, the term is described as “live microbial food ingredients that are beneficial to health” (Clancy, 2003). Food and Agriculture Organization (FAO) of the United Nations and the World Health Organization (WHO) defines probiotics as “live micro organisms which when administered in adequate amounts confer a health benefit on the host” (FAO/WHO, 2001). Species of Lactobacillus and Bifidobacterium, normal components of the intestinal microbiota, are usually employed in many probiotic foods. Lactobacillus and Bifidobacteria are examples of genera of which some of the International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 8 Number 05 (2019) Journal homepage: http://www.ijcmas.com The present investigation focuses on standardizing the process for preparation of De-bittered Probiotic Sweet Orange Juice (Citrus sinensis L. Osbeck). The probiotic sample prepared with encapsulated LAB strains ( Lactobacillus bulgaricus and Lactobacillus plantarum) was found to be organoleptically more acceptable than sample prepared with free strains. Further, it can also be concluded that the lactic acid fermentation of the juice by LAB strains helped in improving the flavor of the drink by decreasing the bitterness of the juice which may be due to the action of various enzymes released by the strains on the bitter component. The organoleptic evaluation during storage study suggested that the product can be kept for one month under refrigerated storage (4ºC) without deterioration in taste and flavor. Also considering the high viable cell count (109cfu/ml) even after 4 weeks of storage and techno- economically feasibility, it justifies the suitability of sweet orange juice for commercial exploitation. Keywords Non Dairy Probiotic Beverage, Sweet Orange Probiotic Beverage, De- bittering Lactobacillus bulgaricus, Lactobacillus plantarum, Citrus sinensis L. Osbeck Mosambi Accepted: 10 April 2019 Available Online: 10 May 2019 Article Info