National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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