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ThesisItem Open Access Development and quality evaluation of probiotic honey beverage(College of Horticulture, Vellayani, 2015) Aparna, H Nath; KAU; Mary, Ukkuru PThe study, entitled “Development and quality evaluation of probiotic honey beverage” was carried out with the main objective to develop a honey based probiotic beverage and to evaluate its chemical, nutritional, organoleptic and shelf life quality. Honey, aloevera and soya milk were the ingredients utilized for the formulation of the product. Various combinations (C1- C9) with different proportions of ingredients were blended by “trial and error method” to obtain an ideal, consumer acceptable beverage. The percentage of various ingredients viz honey, aloevera pulp, soya milk and water in the C1- C9 combinations were 50-25 per cent, 20-10 per cent, 15-25 per cent and 15-40 per cent respectively. Based on the sensory quality (rank means and hedonic rating) three proportions viz C6, C8 and C9 were selected for probiotication process. Overall mean rank scores for the selected combination were 69.5, 66 and 59 respectively for C9 C8 and C6. Selected combinations were subjected to chemical and nutritional quality analysis. TSS, pH, acidity, reducing sugars and total sugars of the selected combinations ranged between 200 Brix - 230 Brix, 6.5-4.4, 0.08% to 0.06%, 29- 32 g /100g and 73-93 g/100g respectively. While energy and carbohydrate content of the three combinations ranged from 258 – 325 kcal/100g and 64 – 81 g/100g. Negligible protein and vitamin C was recorded in the selected combinations. With respect to mineral content, among selected combination C6 was having maximum content of iron( 0.059mg/100g), sodium (2.3mg/100g ), and potassium (0.8mg/100g) while C9 recorded higher calcium content of 3.2mg/100g.Combination with lowest pH was discarded and C8 and C9 maintained for probiotication process Lactobacillus acidophilus was the culture used for the probiotication process. pH, dosage of inoculum and incubation period were optimised based on the prescribed viable count in the probiotic beverage. Pre treatments prior to probiotication process were also attempted in the study. Results confirmed that 1% inoculum at pH 6.5 with 6 hours of incubation period brought desirable level of viable count in the beverage (85.8 x 109 cfu/ml). Sterilization of individual ingredients in the beverage enabled to obtain a probiotic beverage free of pathogenic organisms with good sensory appeal. The probiotic beverage developed was subjected to sensory, chemical and nutritional analysis in comparison with non probiotic beverage. Overall acceptability of the beverage was 4.5/ 5 with hedonic rating of 8.1.The chemical constituents such as TSS, acidity, pH, reducing sugars and total sugar of the probiotic beverage were recorded as 240 Brix, 0.083%, 6.6, 35.40 g/100g and 86.20g/100g respectively in the developed beverage and it was significantly higher than the control. Macro nutrients such as energy, carbohydrate and protein were 288 kcal/100g, 72.66g/100g and 0.082 g/ 100 g respectively. The probiotic beverage depicted only three days of shelf life at ambient condition and 10 days at refrigerated condition. TSS and acidity enhanced during storage while total sugars decreased. The beverage was also found consumer acceptable (91%). Cost of 100 ml of probiotic beverage is Rs 15/- as against Rs 25-50/100 ml for similar marketed products. The cost of the developed probiotic honey beverage is found to be lower than the proprietary probiotic beverages in the market. Considering the value addition of honey, the developed honey based probiotic beverage stands outstanding in sensory, chemical and nutritional quality and could promote health.