Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage

- Synbiotic soy yoghurts with okara and fruits pulps stored at 4 °C for 28 days.
- Mango and guava pulps did not affect the high viability of La-5 and Bb-12 strains.
- La-5 was more sensitive than Bb-12 to simulated gastrointestinal conditions.
- Fruit pulps decreased survival of probiotics during the in vitro tests.
- The addition of mango pulp improved the acceptability of synbiotic soy yoghurt.

The effect of mango and guava pulps on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a soy yoghurt (SY) and on probiotic survival under simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 °C. The impact of fruit pulps on SY sensory acceptability was also assessed. Three formulations were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus) and supplemented with inulin and okara: SYC (control), SYM (with mango pulp), and SYG (with guava pulp). All formulations showed probiotic viabilities ranging from 8 to 9 log cfu/g, and fruit pulps did not affect the probiotic viabilities. However, the fruit pulps decreased probiotic survival significantly to simulated gastrointestinal stress. Acceptability was higher for SYM and this difference was significant at 21 days. Therefore, the improved acceptability of SY through the addition of fruit pulps might lead to a reduction in probiotic functionality.