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 |
This study intended to examine the growth and stability of Saccharomyces boulardii and Lactobacillus acidophilus in amla drink with the aim of formulation of probiotic drink and to analyze the nutritive value, sensory qualities and shelf life of the product. S. boulardii CNCM 1-745 and L. acidophilus MCC10307 were capable of growing in 15 per cent amla drink at natural pH, 30°C with 22°Brix and 5 per cent honey. Optimum fermentation time at which the highest population was observed (8-10 log CFU/ml), for S. boulardii CNCM 1-745 was 35 hr while L. acidophilus MCC10307, it was 64 hr. The sensory scores for fermented drinks were significantly (P≤0.05) lesser than the unfermented drink. In order to enhance the sensory qualities by reducing fermentation time while maintaining the highest population, initial pH and total soluble solids were adjusted and L. acidophilus (nu-trish LA-5) was used to replace L. acidophilus MCC 10307. With these modifications, amla drink with 3 hr of fermentation provided better sensory qualities with required cell population and 97-108 µg/ml of ascorbic acid and 937.5 µg/ml of antioxidant potential. With the consideration to both population and sensory qualities, amla drink with S. boulardii CNCM 1-745 could be stored at refrigerated conditions (4°C) for 30 days while L. acidophilus (nu-trish LA-5) could be stored for 12 days.
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