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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.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(8): 2118-2123
DOI: https://doi.org/10.20546/ijcmas.2020.908.241


Standardization and Quality Evaluation of Non-Dairy Probiotic Beverage Prepared from Finger Millet and Foxtail Millet
D. Mali *, H. W. Deshpande and S. D. Katke
Department of Food Microbiology and Safety, College of Food Technology,VNMKV, Parbhani, Maharashtra, India
*Corresponding author
Abstract:

Probiotics are microbial food supplements containing live organisms which exact beneficial effects on consumer’s health. The great interest has been focused on the development of non-dairy probiotic foods. It was made to develop such kind of probiotic food which can be used as functional food. Finger and foxtail millet malt based probiotic beverage was formulated which comprises of health benefits from both millet malt and probiotics. Pasteurized malt having 10° Brix was inoculated with Lactobacillus acidophilus and Lactobacillus bulgaricus and incubated at 37°C for 6 hrs. The beverage is formulated with addition of sucrose and stored under refrigerated (4°C) conditions. Changes in physicochemical characteristics (pH, acidity, brix) and viable cell count during refrigeration were monitored titrable acidity was increased significantly due to lactic acid production by probiotics. Reducing and non reducing sugars were decreased significantly because of usage by probiotics. The study concluded that finger and foxtail malt based probiotic beverage can be developed with Lactobacillus acidophilus and Lactobacillus bulgaricus and it could be kept in refrigerated (4°C) condition up to 25 days.


Keywords: Malt, Lactobacillus acidophilus, Lactobacillus bulgaricus, Beverage
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How to cite this article:

Mali, S. D., H. W. Deshpande and Katke, S. D. 2020. Standardization and Quality Evaluation of Non-Dairy Probiotic Beverage Prepared from Finger Millet and Foxtail Millet.Int.J.Curr.Microbiol.App.Sci. 9(8): 2118-2123. doi: https://doi.org/10.20546/ijcmas.2020.908.241