WHEY AND CEREAL BASED LOW FAT PROBIOTIC BEVERAGE
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Date
2018
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WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES ALLAHABAD-211007, U.P. (INDIA)
Abstract
There is an increased awareness all over the world on the potential utilization of whey, primarily because of pollution, preventive regulation, and economic conditions. Whey and whey derived products besides being an excellent nutritional ingredient have a wide ranging and excellent functional characteristics supplying flavor, texture, color and overall appearance in variety of foods. The functional attributes of whey can further be enhanced through add mixture of certain underutilize cereals, that may help to provide iron and dietary fiber in which whey is deficient. However, only limited formulated drinks have been used where underutilized millets are used but they are ethnic & home made for personal usage. It is envisaged that incorporation of underutilized cereals and fermentation with probiotic organisms are likely to enhance the functional and nutritional value of whey based beverages. Such beverages may provide necessary therapeutic benefit to the consumers in a convenient package. An attempt is therefore made to produce the nutritionally improved fermented beverage using dairy by-product, whey in conjunction with cereals and beneficial organisms that may provide health benefit to the consumer of all age group. The present study was undertaken with the objectives to develop suitable technology for preparation of whey and cereal based low fat probiotic beverage, to study the effect of level of cereal (sorghum), stabilizers and type of probiotic culture on quality of beverage developed, to evaluate physico-chemical, microbiological and sensory characteristics of developed beverage, and cost of the production. Three different species of Lactobacillus i.e., L. acidophilus, L. casei, L. rhamnosus, and three level of sorghum 2%, 2.5%, and 3% and stabilizers pectin, carboxy-methylcellulose and mixture with 0.1% level were compared to each other. Sensory evaluation of the prepared whey and cereal based low fat probiotic beverage was carried out by nine point hedonic scale with trained panel. Probiotic beverage was tested for physic-chemical analysis such as moisture fat protein carbohydrate ash dietary fibre and sedimentation. Product is tested for check the probiotic activity in terms of testing of standard plate count. AOAC methods were used for testing. . Obtained data were subjected to statistically analyzed by using Two Way ANOVA followed by factorial design (9*3) and critical difference between combinations.
Amongst the different treatment combinations of low fat probiotic beverage, LAC1P3 having culture Lactobacillus acidophilus , cereal (sorghum) 2% and mixture of pectin and carboxy-
methyl cellulose 0.1% was found to be superior in terms of overall acceptability in comparison to others.SPC count was highest (3.17* 107 cfu/ml) on 10th day of storage.
Results show that all three microorganisms were good and can be used to prepare probiotic beverage. Cost estimation calculated and whey and cereal based low fat probiotic beverage was found so economical in comparison to its counterpart drinks available in market.
Description
I.D.NO.- 13PHDFST103
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