DEVELOPMENT OF PROBIOTICATED FUNCTIONAL FOOD MIXES
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Date
2014-03-30
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University of Agricultural Sciences GKVK, Bangalore
Abstract
A study on development and evaluation of probiotic food mixes was
conducted. Freeze drying method was found to provide higher survival
rate of probiotic culture i.e., 7.46 X 107 log CFU over spray drying.
Moisture, protein, fat, crude fibre, carbohydrate, energy, ash, calcium,
phosphrous, iron and zinc content were 11 g, 18.10 g, 5.70 g, 3.47 g,
58.77 g, 359 Kcal, 3.19 g, 107.10 mg, 343.22 mg, 5.66 mg and 2.03 mg
per 100 g respectively in composite functional mix. Tannin, phytic acid,
polyphenol and in-vitro protein digestibly were 111.50 mg, 3.1 mg, 120
mg and 55.3 per cent /100 g in the mix. pH decreased to 5.55, 4.98,
5.10 in CM, CMSP and CMMP mixes respectively. Whereas acidity
percentage increased to 1.74, 2.73 and 2.41 respectively in the mixes.
Bulk density ranged from 0.76-0.80 g/ml, solubility percentage from
0.74-0.75, swelling power from 3.96-4.02 per cent. Water and oil
absorption capacity were in the range of 1.10-1.18 and 0.91-1.0
respectively. The products developed using composite mixes were found
to be acceptable by the panel members. Probiotic organisms were found
to be viable throughout the shelf life study. Forty eight male Wistar rats
were divided into six groups, all groups showed normal growth. Feed
Efficiency Ratio ranged between 0.04-0.15. Serum hematological and
serum values were normal where as Composite Mix Single Probiotic diet
(CMSP) showed better results. Reduction in serum cholesterol,
triglycerides, VLDL, LDL and improvement in the HDL levels observed
over a period of 45 days in experimental animals. CMSP was found to
have good effect when compared to Composite Mix with Mixed Probiotic
(CMMP). Hypocholesterolemic effect was observed in rats fed with CMSP
diet.
Description
Keywords
biological phenomena, bacteria, flours, proteins, fermentation, organic compounds, fats, research methods, drying, productivity