Production of Hibiscus Tea (Hibiscus sabdariffa) Probiotic Dietary Drink based on Stevia and Inulin

Document Type : Original research


1 MSc student, Department of Food Industry, Faculty of Agriculture, Islamic Azad University, Shahr-e-Qods Branch, Tehran, Iran

2 Assistant Professor, Department of Food Industry, Faculty of Agriculture, Islamic Azad University, Shahr-e-Qods Branch, Tehran, Iran



In recent years, the consumption of healthy drinks has increased due to the increase in consumer awareness. In this research, the production of hibiscus tea probiotic dietary drinks based on stevia and inulin sweeteners was investigated. In order to prepare probiotic drinks, Lactiplantibacillus plantarum bacteria, hibiscus tea at levels of 2.5, 5 and 7%, inulin at levels of 2, 4, 6% and stevia at levels (0.1, 0.2 and 0.3 percent) were used and pH, acidity, brix, formalin index, turbidity, total phenol, antioxidant activity (DPPH, FRAP, ABTS), sensory characteristics of the samples were investigated on day 1 and total microbial count and survival of probiotics on days 1, 3 and 15. According to the obtained results, at the highest levels of hibiscus tea and the lowest levels of inulin, the pH of the samples decreased significantly and the acidity increased (p<0.05). At the highest levels of hibiscus tea and inulin, Brix, Turbidity and formalin index of samples increased significantly (p<0.05). In the highest levels of hibiscus tea, inulin and stevia, total phenol and antioxidant activity and population of probiotics in the samples increased significantly (p<0.05). Sample H5, I4, S0.2 and sample H5, I6, S0.2 obtained the highest sensory score compared to other samples (p<0.05). Due to the higher sensory scores, antioxidant activity and proper survival of probiotics, sample H5, I4, S0.2 was selected as the best sample.


Main Subjects

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