Mango nectar as a substrate for L. Plantarum: effect of stevia and inulin on probiotic viability and physico-chemical properties of the synbiotic product

Probiotic functional foods are an emerging trend in consumer demand. This study aimed to investigate probiotic viability as well as physico-chemical and sensory characteristics of synbiotic sucrose-free mango nectar during 45-days storage time. Mango nectar samples were prepared by incorporating L. plantarum as a probiotic, inulin (0, 4, and 8%) as a prebiotic texturizer, and stevia (0, 2, and 4%) as a natural low-calorie sweetener. The results showed that the addition of inulin and stevia up to 4% improved the viability of L. plantarum bacteria during 45-day storage. The pH and TSS values of nectar samples were significantly (P