DEVELOPMENT OF A SYNBIOTIC WHEY DRINK
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Date
2009
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Publisher
Anand Agricultural University, Anand
Abstract
The present investigation was carried out for formulation of functional
probiotic/Synbiotic whey drink with orange juice and also to study their
microbiological, physico-chemical and sensory profiles. Whey based functional
foods were in two different forms; A [whey + sugar @ 10 % (w/v) + orange
juice@ 10 % (v/v)], B [A + inulin@ 3 % (w/v)], and inoculated with probiotic
culture Lb. rhamnosus @ 2.0% v/v. The two blends (A and B) developed were
subjected to microbiological, physico-chemical and sensory analyses initially for
the fresh (0 day) and up to 28 days of stipulated refrigerated storage at an
interval of 7 days at 4 ± 1oC.
Description
Keywords
Dairy Microbiology, Study