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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(3): 1073-1086
DOI: https://doi.org/10.20546/ijcmas.2019.803.130


Studies on Process Standardization and Organoleptic Evaluation of Cereal based Probiotic Beverage
H.W. Deshpande1, S.N. Shendge2, S.D. Katke3* and A.P. Khapre4
Department of Food Microbiology and Safety, College of Food Technology, VNMKV, Parbhani, India
*Corresponding author
Abstract:

The present investigation focuses on standardizing the process for preparation of cereal based probiotic beverage. A combination of barley slurry, sorghum slurry, garden cress seed powder and pumpkin seed powder was used for the preparation of probiotic beverage. The lactic acid fermentation with LAB starter culture containing Lactobacillus acidophilus and Bifidobacterium bifidum was carried out. The most acceptable probiotic beverage having 70 ml barley slurry, 30 ml sorghum slurry, 4 gm garden cress seed, 4 gm pumpkin seed powder and 3 percent starter culture with fermentation period of 4 hours was found to be most desirable in terms of sensorial quality profile. It has total energy value of 75.127 Kcal and the shelf life of beverage was 9 days under refrigerator storage (4ºC). The process of preparation of cereal based probiotic beverage being a techno-economically feasible, justified the suitability of cereals in probiotic based functional food for commercial exploitation.


Keywords: Non Dairy Probiotic Beverage, Cereal based Probiotic Beverage, Cereal Slurry Lactobacillus acidophilus, Bifidobacterium bifidum
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How to cite this article:

Deshpande, H.W., S.N. Shendge, S.D. Katke and Khapre, A.P. 2019. Studies on Process Standardization and Organoleptic Evaluation of Cereal based Probiotic Beverage.Int.J.Curr.Microbiol.App.Sci. 8(3): 1073-1086. doi: https://doi.org/10.20546/ijcmas.2019.803.130