Study the Chemical and organoleptic properties of probiotic fermented pulp lemon marmalade

Primary role as a source of food, energy and the growth of the role of biological components changed on human health and food production and consumption to the functional foods. product marmalade Pulp lemons in this study studied.was used to obtain pulp for producing lemon pulp marmalade Adding gelatin, sweet whey powder, and dried milk to the pulp and sugar mixture increased protein content and enhanced growth and viability of probiotics. In this research, Lactobacillus casei was inoculated at bacterial concentrations of 106, 107, 108, 109, and 1010 cfu/ml, the fermentation process took place at 37˚C for 48 hours, and the mixture was evaluated for a during 28 days storage at 4°C. Factors such as pH, acidity, reducing sugars, Brix and sensory properties were studied during this period. The sensory evaluation group performed the sensory evaluation after fermentation during the four weeks the mixture was kept at 4˚C. Data was analyzed by using Duncan’s multiple range test in the format of completely randomized design with five treatments, and a control, and three replications. During fermentation while the pH value decreased and the amount of acid increased, and the quantities of reducing sugar and Brix declined.fermented probiotic lemon pulp marmalade was a suitable environment for the growth of lactic acid bacteria and functional marmalade production.