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 |
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.
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