Investigation on the production of functional cold coffee drink with probiotic additives enriched with cherry, carrot and apple juices

In this study, probiotic Lactobacillus rhamnosus incorporated functional cold coffee beverages enrıched wıth cherry, carrot and apple juıces with were produced. In the research, besides some physicochemical and microbiological analyzes, sensory tests were also performed for the beverages stored at 4 oC for 28 days, In the research, it was found that the dry matter values of coffee beverages with different vegetable and fruit juices were different, but the storage time had no effect on the dry matter. At the end of storage, it was observed that the pH value of the HPK (Functional cold coffee with probiotics with added carrot juice) beverage was low while the pH values of the EPK (Functional cold coffee with probiotics with added apple juice) and VPK (Functional cold coffee with probiotics with added sour cherry juice) beverages remained statistically the same. In the study, at the end of 28 days, the amount of phenolic substances in all beverages was found to be statistically lower than the first day of storage. When the color values (L*, a*, b*, c* ve h*) were examined, differences were observed throughout the storage. It was found that while the HPK beverage had a statistically decrease in storage, similar to the sugar values, the oil value of the EPK beverage increased and the oil values of the VPK beverage remained unchanged. When the results of Brix values were observed, significant effect of storage (p <0.05) was determined. Keywords: Functional Beverage, Cold Coffee, Probiotic, Fruit Juices