MICROBIAL PROCESSING OF FOXTAIL MILLET (Setaria italica) FOR PRODUCTION OF PROBIOTICATED BEVERAGE
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Date
2019-08-22
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Study on “Microbial processing of Foxtail millet for production of probioticated
beverage” was conducted at the Department of Agricultural Microbiology during 2018-19.
Different fermentation factors viz., substrate, sugar, inoculum concentration and
fermentation period were studied for optimization for the production foxtail millet based
probioticated beverages using probiotic yeast (Saccharomyces boulardii) and lactic acid
bacterium (Lactobacillus acidophilus MTCC 10307). The results revealed that 10% of
substrate, 15% of sugar, 7.5% of inoculum and 24 h of fermentation period were found to
be the most optimum for production of probiticated beverage from foxtail millet in terms
of biochemical, sensory attributes and microbiological parameters. The effect of
supplementation of prebiotics like honey and whey on nutritional quality and viable
population of bacteria of the foxtail millet based probiotic beverage was studied. The
results revealed that foxtail millet malt slurry supplemented with 2% honey+10% whey
fermented with lactic acid bacterium showed better results in terms of pH (4.15) and TSS
(14.50 ̊ brix), titrable acidity (0.59%), sensory attributes of overall acceptability
(17.00/20.00) and lactic acid bacterial population (2.30×1011CFU/ml) compared to other
treatments. Shelf-life assessment of the best two products were studied during storage and
results revealed that foxtail millet slurry supplemented with honey and whey fermented by
lactic acid bacterium maintained shelf-life and quality in terms of biochemical, sensory
qualities and microbiological parameters up to 7 weeks under refrigerated temperature.