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20221
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Subject: Food Science and Technology × Author: Aneeshpal Singh × Start date: 2020 × Type: Thesis × Thesis Type: M.Sc ×
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    Development of Pseudocereals Based Prebiotic Drink
    (Punjab Agricultural University, Ludhiana, 2022) Aneeshpal Singh; Amarjeet Kaur
    In this modern era, people are becoming more and more conscious about their health and the demand for the functional foods is increasing day by day due to their various health benefits. With the advances in the modern lifestyle, the definition of food has been changed throughout world and attained various new identities such as functional foods, energy foods and super foods. Therefore, present work was carried out to develop a composite drink using pseudocereals namely amaranthus and quinoa along with pearl millet and homogenized toned milk. All the raw materials were evaluated for proximate composition. The effect of germination on the pseudocereals along with pearl millet was studied at 25° C for changes in proximate composition, functional properties and anti-nutritional contents. The time interval of 48hours/25° C was selected as best germination time based on the germination effect and was used to carry out further studies. The process for the preparation of malt drink was standardized. Malt drink prepared with 2.5:5:2.5 of amaranthus to quinoa to pearl millet with three times of water was selected best on basis of sensory acceptability. Factorial design was used for the selection of malt drink and homogenized toned milk for preparation of composite drink. The ratio of 10:90 of malt drink to homogenized toned milk was selected as best combination for the preparation of composite drink. To further enhance its nutritional and functional values, composite drink was flavoured with brown sugar and different types of essences such as vanilla, cardamom and elachi. The prepared composite drink was high in total carbohydrates (9.87%), protein (1.96%) and energy content (62.88Kcal/100ml). It was low in fat (1.73%) and sugar (5.5%). It also contained the better amount of health promoting components such as antioxidants (11.5%) and total phenols (63.45mgGAE/100g) which are otherwise absent in dairy milk. The presence of high dietary fibre content made it a good prebiotic and its application as a substrate for the growth of Lactobacillus bacteria viz. L. acidophilus, L. rhamnosus and L. casei revealed that the growth was higher in comparison to dairy milk. Storage studies revealed that it can be used as a carrier for probiotic bacteria as it was capable to support bacterial life for more time as compared to dairy milk. The prebiotic drink prepared with ratio 2.5:5:2.5 of amaranthus to quinoa to pearl millet was selected the best drink and had the best sensory characterstics and scored an average sensory score of 8.53 out of 9 for overall acceptability using 9 point hedonic rating scale. The prebiotic drink required refrigerated storage conditions and had a storage life of 30 days at 4±2° C. The product is recommended as a prebiotic drink because it was rich in dietary fibre and various health promoting components in sufficient amounts.