Estimation of the production of non-dairy functional beverages using turbidity measurement, EC and TDS

Abstract

In this study, four functional non-lactogenic beverages were produced by adding lactic acid bacteria genera (Lb. casei, Lb. acidophilus, Lb. rhamnosus) to the natural juices of sour orange, grape, lemon and pomegranate. The assays of Total dissolved solids (TS), TSS, acidity, pH, relative density and viscosity were used in a qualitative follow-up those beverages during storage. Turbidity, EC, and TDS were also used to determine the extent of its success in monitoring the current changes in the quality of those beverages. The results showed a decrease in TS, TSS, relative density and viscosity, pH, TDS, and an increase in acidity and turbidity during the beverage storage for four weeks under refrigeration. It was also observed that there was a significant positive correlation between the value of TDS and the values of pH, TS, TSS, acidity, relative density and electrical conductivity amounted to: 0.774, 0.306, 0.215, 0.183, 0.349, 0.102, respectively, and a significant positive correlation between the values of EC and each of TS, acidity and TDS It was 0.774, 0.215, and 0.032, respectively, and there was a positive correlation between the values of turbidity, TS, viscosity, relative density and EC of 0.020, 0.135, 0.139, 0.106, respectively.The results of the statistical analysis of the studied characteristics of these beverages during their preservation indicate the possibility of successfully producing functional beverages using natural juices. They also indicate the possibility of using TDS, EC and turbidity methods to monitor the quality of these beverages as new and promising tests that have not been used before in such fields.