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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
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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.2018.7(8): 1405-1414
DOI: https://doi.org/10.20546/ijcmas.2018.708.161


Effect of Storage on the Sensory Attributes of Probiotic Carbonated Beverage from Ber Fruit (Ziziphus mauritiana)
Zahara Ali Shams1 and Nikita Wadhawan2
1College of Community and Applied Sciences, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, India
2CDFST, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, India
*Corresponding author
Abstract:

Investigation was conducted to develop Ber (Ziziphus mauritiana) fruit based probiotic carbonated ready to drink beverage. Bacterial strain of Lactobacillus acidophilus was used to prepare the beverage. Total four variables were developed containing different concentration of bacterial culture i.e., 0%, 1%, 1.5% and 2% of inoculation and labelled as T1, T2, T3 and T4; respectively. Carbonation was done by mixing chilled carbonated water at 60 psi pressure, followed by sealing. The beverage was free from any artificial preservative. The freshly developed variables were examined for sensory characteristics. The beverage was kept at 40C temperature for 45 days and was evaluated for sensory scores on every 15th day. The drink scored above 7.0 for overall acceptability on a nine point hedonic scale rating and showed the positive response of the consumer. A significant decline was recorded in all sensory attributes and mean overall acceptability was reduced to 6.07 ± 0.99. The initial value of total viable count of L. acidophilus were 15.8X107, 20X 107 and 22.9X 107 cfu / ml for T2, T3 and T4.


Keywords: Probiotic carbonated beverage, Ber fruit (Ziziphus mauritiana)
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How to cite this article:

Zahara Ali Shams and Nikita Wadhawan. 2018. Effect of Storage on the Sensory Attributes of Probiotic Carbonated Beverage from Ber Fruit (Ziziphus mauritiana).Int.J.Curr.Microbiol.App.Sci. 7(8): 1405-1414. doi: https://doi.org/10.20546/ijcmas.2018.708.161