DEVELOPMENT OF OAT BASED FUNCTIONAL FERMENTED PRODUCT CONTAINING PROBIOTIC CULTURE & PINEAPPLE FRUIT
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Date
2009
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Anand Agricultural University, Anand
Abstract
The present investigation was carried out for formulation of new oat based functional
fermented dairy product with probiotic and pineapple fruit to study their microbiological,
physico-chemical and sensory profiles. To formulate product in three different forms;
A [milk + oat flour at the rate of 4 % (w/v)], B [A + sugar at the rate of 10 % (w/v)], C [B
+ pineapple pieces at the rate of 20 % (w/v)] and inoculated with probiotic culture Lb.
rhamnosus at the rate of 2.0% v/v. These three blends were compared with control plain
acidophilus milk (D) without any additives and fermented with the probiotic culture Lb.
rhamnosus at the rate of 2.0% v/v. The three blends (A, B and C) 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 4 ± 1oC. While, D
blend was subjected only to physico-chemical and microbiological analyses
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Keywords
Food Biotechnology,, Analysis