Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/70340
Authors: LAVANYA NALLAMOTHU
Advisor: Uma Maheswari, K
Title: DEVELOPMENT OF PROBIOTIC ENRICHED FOOD MIXES
Publisher: ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD
Language: en
Type: Recording, oral
Series/Report no.: D8353;
Agrotags: DEVELOPMENT, PROBIOTIC, ENRICHED, FOOD, MIXES
Abstract: Consumption of probiotic products help in maintaining good health. It is generally recognized that an optimum ‘balance’ in microbial population in our digestive tract is associated with good nutrition and health. Most of the probiotic foods are milk based and very few attempts are made for development of probiotic foods using other fermentation substrates such as cereals and legumes. If a staplebased food mixture is developed from the commonly used cereals and legumes and then fermented with a probiotic organism, it may have a better profile of nutrients and therapeutic value. Therefore a study was carried to develop Probiotic Enriched Food Mixes with staple foods. Three varieties of indigenous food mixes were prepared with bajra flour, defatted soya flour and SMP in a ratio of 2:1:1 respectively. The indigenous food mixes developed were (1) Raw mix (2) Autoclaved mix (3) Probiotic Enriched Food Mix (PEFM). The developed indigenous food mixes were assessed for nutrient composition, physico chemical characteristics (moisture, protein, fat, ash, crude fibre, pH, acidity, phytic acid, polyphenols, in vitro protein digestibility[IVPD] and in vitro starch digestibility[IVSD]) and microbiological analysis (Standard plate count [SPC], coliform, yeast, mould and lactobacilli counts). Storage studies of the mixes was done for a period of two months. Two products viz. roti (10%, 20%, and 30%) and weaning mix were prepared (5%, 10% and 15%) by incorporating PEFM at different levels and subjected to sensory evaluation. The moisture, phytic acid, polyphenol content and pH in PEFM was significantly lower on initial day compared to Raw mix and Autoclaved mix. The protein and fat content was non significantly lower in PEFM than in Raw mix and Autoclaved mix on initial day. Acidity, IVPD and IVSD, in PEFM was significantly higher on initial day than Raw mix and Autoclaved mix. However, the ash and crude fiber content was non significantly higher in PEFM compared to Raw mix and Autoclaved mix. The standard plate count (SPC), yeast and mould count was higher, where as coliform count was lower in PEFM compared to Raw mix and Autoclaved mix. The lactobacilli count was 6.7×107 in PEFM. After 60 days of storage the acidity increased significantly in PEFM compared to raw mix and autoclaved mix. The moisture, protein, fat, ash, crude fiber, IVPD and IVSD in PEFM also increased during storage of 60 days, but the increase was not statistically significant. It was observed that pH and polyphenol content reduced significantly in PEFM compared to Raw mix and Autoclaved mix, but there was non significant decrease in phytic acid. The SPC, coliform count, yeast and mould count increased where as the lactobacilli counts decreased in PEFM after 60 days of storage. The developed PEFM was incorporated at different levels and two products viz roti (10%, 20% and 30%) and weaning mix (5%, 10% and 15%) were prepared. Sensory evaluation scores indicated that overall acceptability of roti at 20% level and weaning mix at 10% level was acceptable. It can be concluded that the PEFM prepared with bajra flour, defatted soyaflour and SMP in the ratio 2:1:1 has resulted in enhanced physico chemical characteristics such as moisture, fat, crude fiber, IVPD, IVSD and lactobacilli counts. The developed PEFM can be incorporated to prepare acceptable food products such as roti at 20% level and weaning mix at 10% level.
Issue Date: 2008
Appears in Collections:Theses

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