DEVELOPMENT OF KOKUM (Garcinia indica Choisy) BASED PROBIOTIC BEVERAGE
| dc.contributor.advisor | G. K., SADANANDA | |
| dc.contributor.author | K. P., SHANTHAKUMARI | |
| dc.contributor.other | MANJUNATH RAMANNA | |
| dc.contributor.other | S. J., PRASHANTH | |
| dc.contributor.other | HONGAL, SHIVANANDA | |
| dc.contributor.other | K. B., SURESHA | |
| dc.date.accessioned | 2021-10-05T06:37:01Z | |
| dc.date.available | 2021-10-05T06:37:01Z | |
| dc.date.issued | 2019-08 | |
| dc.description.abstract | Kokum is an important indigenous tree spice crop with abundant health beneficial bioactive compounds. Development of kokum based probiotic beverage is an alternative to the dairy based probiotic products. Kokum based probiotic beverage was standardized after carrying out three experiments.The required kokum juice was (1:10 dilution v/v) prepared by adding different concentration ofwhey protein concentrate (WPC 35%) and fructo oligo saccharides (FOS) after adjusting the juice pH to 4.28 by using sodium citrate salt (2.5%). The pasteurized juice was inoculated with 1 per cent of Lactobacillus acidophilus L 10 and incubated for 1 h at 30 oC. In the second experiment, the best adjudged treatments, juice having12 per cent WPC & 15per cent FOS and 12per cent WPC & 20per cent FOS from the first experiment wereselected and were analysed for their physico-chemical, microbial and sensory quality. In the third experiment, the best adjudged treatments, juice having12per cent WPC & 15per cent FOS and 12per cent WPC & 20per cent FOS were stored under cold storage (4-6 oC) and retained TSS (22.10&24.10oB), pH (3.42&3.45), HCA(5.63&7.20%), total sugar (11.09&12.19%), total antioxidant activity (702.17&746.10mg AAE 100 ml-1), and total protein(4.31&5.29 g 100 ml-1) after 30 days of storage respectively.The probiotic microbial count was sufficiently high in both the treatments (upto 108 CFU ml-1) and organoleptically was acceptable and safe for consumption upto 21 days of storage.It is concluded that the kokum based probiotic beverage could be commercialized as a nutritious and healthy beverage and as an alternative to dairy based probiotic beverage. | en_US |
| dc.identifier.other | UHS17PGM973 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810176632 | |
| dc.keywords | Horticulture, Kokum, Kokum Juice, Probiotic, Beverage, Bioactive, Spice Crop, Dilution, Fructo, Oligo, Saccharides, Pasteurized, Inoculated, Lactobacillus, Acidophilus, Microbial, Antioxidant, organoleptic. | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 163p. (Due to pdf. conversion there is a difference in pages in printed & soft copy) | en_US |
| dc.publisher | University of Horticultural Sciences, Bagalkot. (College of Horticulture, Bengaluru). | en_US |
| dc.sub | Post Harvest Technology | en_US |
| dc.theme | DEVELOPMENT OF KOKUM (Garcinia indica Choisy) BASED PROBIOTIC BEVERAGE | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | DEVELOPMENT OF KOKUM (Garcinia indica Choisy) BASED PROBIOTIC BEVERAGE | en_US |
| dc.type | Thesis | en_US |