Lactic acid bacterial fermentation of black carrots for probiotic kanji beverage
| dc.contributor.advisor | Sahota, Param Pal | |
| dc.contributor.author | Sharma, Chetna | |
| dc.date.accessioned | 2019-02-02T09:45:56Z | |
| dc.date.available | 2019-02-02T09:45:56Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | Traditional lactic acid fermentation of black carrots for production of Kanji often leads to the persistence and proliferation of pathogens in the stored beverage responsible for gastrointestinal disorders. In present study, ten functional lactic acid bacterial strains were used for the optimization and production of traditional beverage Kanji from black carrots (var. Punjab Black Beauty). The phenotypically, molecularly and probiotically characterized bacterial strains revealed their potential as active functional starter consortium culture. The bioprocess optimized for the preparation of lactic acid bacterial fermented Kanji beverage comprises 1% (w/v) active functional consortium starter inoculum, condiments concentration 1.5% (Salt and Rye) and dilution ratio 1:3 (Black carrot juice: water) with optimized 24 hour fermentation at 37°C. The physicochemical parameters of functional consortium fermented Kanji beverage (LAB count- 8.47log cfu mL-1) were: pH- 3.63, titrable acidity- 0.96%, TSS- 3°Brix, total sugars- 41.79mg mL-1, total reducing sugars- 27.26 mg mL-1, nutraceuticals viz. flavonoids- 40.49mg (100mL)-1, polyphenols- 42.84 mg (100mL)-1, total carotenoids- 44.10mg (100mL)-1, ascorbic acid - 115mg (100mL)-1 and minerals as ash- 0.55%. The antioxidant activity 84.45% by DPPH assay indicated that Kanji serves as an effective probiotic lactic acid fermented antioxidant beverage. The physicochemical parameters after 180 days of storage observed were: pH-3.72, titrable acidity- 1.13%, TSS- 3°B, total sugars- 39.26mg mL-1, total reducing sugars- 23.26 mg mL-1, antioxidant activity- 84.66%, flavonoids- 43.17mg (100mL)-1, polyphenols- 39.58mg (100mL)-1, carotenoids- 42.02mg (100mL)-1, ascorbic acid- 110mg (100mL)-1 and minerals as ash- 0.55% with functional starter culture consortium fermented Kanji beverage. The overall acceptability of Kanji beverage was 8.3±0.1 on nine point hedonic scale, especially appreciated for aroma and taste along with lower astringency. The functional consortia developed ensures the safety of the beverage ascertaining the microbiological safe reputation of traditionally fermented Kanji beverage, preserving the original, unique flavor of traditionally fermented vegetables and serving as non-dairy based lactic acid beverage. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810093397 | |
| dc.keywords | Kanji, Consortium, Black carrots, Probiotics, Lactic acid fermentation, Bioprocess, beverage | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 92 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.research.problem | Lactic acid bacterial fermentation of black carrots for probiotic kanji beverage | en_US |
| dc.sub | Microbiology | en_US |
| dc.subject | null | en_US |
| dc.theme | Lactic acid bacterial fermentation of black carrots for probiotic kanji beverage | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Lactic acid bacterial fermentation of black carrots for probiotic kanji beverage | en_US |
| dc.type | Thesis | en_US |