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20171
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Subject: Food Science and Technology × Author: Ashwani Kumar × Start date: 2000 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Development of synbiotic drinks from finger millet and oats
    (Punjab Agricultural University, Ludhiana, 2017) Ashwani Kumar; Amarjeet Kaur
    The food habits have been changing throughout world and there is an increase in the demand of energy dense, nutrient rich, vegan, and wholesome foods with specific health benefits. Composite foods are trending due to their richness in nutrients and probiotics are preferred for their specific health benefits. Therefore, present work was carried out to develop a composite drink using finger millet (VL Manduaa 315), oats (Kent & Quaker brand oats) and double toned milk. All the raw materials were assessed for proximate composition. The effect of germination on finger millet was studied at 25° C for time intervals ranging from 0 to 96 hours for changes in functional properties, nutritional and anti-nutritional contents. Based on these changes, 84 hours/25 °C germination time was selected as best germination time and was used to carry out further studies. The process for the preparation of malt drink was standardized. Malt drink prepared with 60:40 of finger millet malt to oats with three times of water was selected best on basis of sensory acceptability. Response surface methodology (RSM) was used for the selection of malt drink and double toned milk for preparation of composite drink. On the bases of responses generated by software, 47:53 of malt drink to double 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 rose syrup and marigold powder. The prepared composite drink was high in total solids (22 percent), carbohydrates (16 percent), minerals (1.02 percent) and energy content (83 Kcal/100ml). It was low in fat (1.02%), cholesterol (2.67 mg/100 ml) and lactose (1.26 g/100ml) as compared to dairy milk. It also contained the good amount of health promoting components like, soluble dietary fibre (1.30 g/100 ml), beta-glucan (112 mg/ 100 ml) and anthocyanins (2.81 mg/100 ml) which are otherwise absent in dairy milk. The presence of dietary fibre made it 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 further strengthen its claim to 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 synbiotic drink prepared with L. acidophilus had best sensory characteristics and scored an average sensory score of 87.71 out of 100 on a composite sensory scale. Both, the products i.e. composite and synbiotic drinks required refrigerated storage and had a storage life of 60 days and 20 days, respectively at 4±2° C. The product is recommended as a health drink because it was rich in nutrients and had live probiotic bacteria in adequate amounts.