Development of Browntop Millet Based Probiotic Fermented Beverage |
Author(s): |
| Patel Dhruvkumar Bharatbhai , College of FPT & BE, AAU, Anand; Jafarali Momin, College of FPT & BE, AAU, Anand |
Keywords: |
| Browntop Millet, Probiotic, Beverages, Fermentation, SMP, Lactic acid Bacteria, Lactobacillus helveticus MTCC 5463 |
Abstract |
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This study explores the development of a Browntop Millet (BTM)-based probiotic fermented drink, leveraging BTM's high nutritional value and resilience. To enhance nutritional value and digestibility, the BTM flour was fermented using Lactobacillus helveticus and a commercial lactic starter culture. The optimization process involved varying levels of BTM flour (8-12%), skim milk powder (0-4%), and fermentation time (6-12 hours). The final optimized formulation included 9% BTM flour, 3% skim milk powder, and 9 hours of fermentation. The resulting beverage had a pH of 4.4, 0.79% lactic acid, 10.5° Bx total soluble solids, and a viscosity of 7.80 mPa.s, with a probiotic count of 8.25 log CFU/mL, confirming its potential as a functional food with sensory appeal and health benefits. |
Other Details |
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Paper ID: IJSRDV12I70012 Published in: Volume : 12, Issue : 7 Publication Date: 01/10/2024 Page(s): 35-40 |
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