Effect of honey and distilled mint addition on quality and sensory characteristics and probiotic bacteria viability in functional fermented beverage based on germinated sorghum

In the current study the effect of honey and mint distillate (0, 1, 2 and 3%) addition to fermented beverage based on germinated sorghum by probiotic bacteria (Lactobacillus plantarum and Lactobacillus acidophilus in ratio of 50:50) on sensory attributes was first evaluated. Then, the selected sample was evaluated for quality characteristics including pH, acidity, total phenol content, antioxidant activity and probiotic bacteria viability at 5 days interval during 15 days storage at 4ºC. The sensory evaluation results indicated that the beverage contains 3% of honey and mint distillate shows higher sensory scores among other samples. Furthermore, the results obtained from the selected sample and control (without additives) evaluation during 15 days storage show that addition of honey and mint distillate increased significantly (p≤0.05) quality and sensory characteristics and bacteria viability of the selected fermented beverage.