Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8891791 | LWT - Food Science and Technology | 2018 | 6 Pages |
Abstract
In the present study probiotic drinks were developed using germinated and ungerminated seeds of barley, finger millet and moth bean. All three grains were washed, soaked, germinated, dried; both germinated and ungerminated grains were roasted, grinded and mixed in the ratio of 2.5:1.5:1 (barley: finger millet: moth bean) with sugar and cardamom. The drink mixtures were added to distilled water and milks like soy, almond and coconut in different concentrations (0â¯g, 2â¯g, 4â¯g, 6â¯g and 8â¯g). Drink mixtures were inoculated with Lactobacilli acidophilus, a probiotic bacterium. Physicochemical analysis like pH, acidity, bacterial enumeration and antioxidant activity were carried out, along with the evaluation of organoleptic properties. Fermentation with L. acidophilus starter culture improved the overall acceptability and functional properties of beverage during fermentation. Changes in the pH and acidity, bacterial count, DPPH assay and polyphenol content were increased as the concentration of drink mixture increased in three different milk and distilled water. In sensory evaluation it was found that the coconut milk based probiotic drink scored highest than the water, soymilk, almond milk probiotic drink. The overall acceptance score of 4â¯g drink mixture in probiotic drink was highest among all the drink mixture concentration.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Mayuri Chavan, Yogesh Gat, Mugdha Harmalkar, Roji Waghmare,