Probiotic viability in milkshake powder and quality characteristics of milkshake drink

In this study, the probiotics of Lactobacillus casei and Bifidobacterium lactis were added to chocolate milkshake mix powder containing sugar or stevia and then milkshake powders were stored in a refrigerator (4 ° C) and in an incubator (20 ° C) during 180 days of storage. Physicochemical and microbiological analysis of milkshake mix powder and milkshake drink were carried out at the 1st, 15th, 30th, 45th, 60th, 75th, 90th, 120th, 150th, and 180th days of storage. Also viscosity and sensory analysis were made at the 1st, 30th, 60th, 90th, 120th, 150th, and 180th days in the milkshake drink. Milkshake powders and milkshake drinks containing sugar have been found to have a higher content of dry matter and sugar. However, the protein and milk fat amount of milkshake drinks were higher in the products containing stevia. The viability of L. casei ranged from 8 to 10 log cfu / g and from 7 to 8 log cfu / mL in the milkshake mix powder and milkshake drinks during 180 days. The viscosity values of milkshake drinks containing sugar significantly were higher than those found in the products with stevia (p<0.05). According to the sensory evaluation, the taste of milkshake drinks prepared from mix powders containing sugar were liked more until to the 60th day of storage.