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the aim of this work was to evaluate the survival of a probiotic culture in an acai juice matrix, an Amazonian fruit already known by its nutritional and functional value worldwide. The acai berries were harvested in a rural property near Manaus, Amazon state, Brazil. The berries were washed, sanitized and bleached to extract the pulp. The juice was sweetened with xylitol in a concentration of 5%, pasteurized at 75 oC for 20 min and the probiotic culture (L. acidophilusHOWARU® Dophilus) was added at a 0,05%. The probiotic ready to drink acai juice was stored in a refrigerator at 5oC. The pH determination and viable cells counts were monitored for 70 days. The results obtained in this study showed that the probiotic culture L. acidophilus used was able to survive in the acai juice matrix stored at 5oC for 70 days.

Acai juice – A new non-dairy product with probiotic potential