MULTIOBJECTIVE OPTIMIZATION OF CUCUMBER JUICE WITH LACTOBACILLUS ACIDOPHILUS USING RESPONSE SURFACE METHODOLOGYS. NITHYAPRIYA, P. RAMALINGAM AND M. SHANMUGAPRAKASHAbstract Probiotic juices are non-dairy products suitable for any common man to enjoy the promising value added health benefits and nutritional effects. The aim of this study was to develop a probiotic juice using inulin, stevia and Lactobacillus acidophilus. The are several factors which influence the probiotic juice like pH, titratable acidity, salt, sugar and many more. A 3-factor, 3-level Box-Behnken design was used to optimize the chemical properties of probioticated cucumber juice. The independent variables selected were Inulin, Stevia, and L. acidophilus from 1-4% respectively. The effect of pH, acidity, total sugars and reducing sugars reveal that the cucumber juice can be probioticated with L. acidophilus along with its synergistic effect using insulin and stevia for its survival. So, with these results optimized, it can be concluded that the underutilized cucumber can be probioticated for any individual to obtain its health benefits.
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