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Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume

Author:
Chavan, Mayuri, Gat, Yogesh, Harmalkar, Mugdha, Waghmare, Roji
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.91 pp. 339-344
ISSN:
0023-6438
Subject:
2,2-diphenyl-1-picrylhydrazyl, Eleusine coracana, Lactobacillus, Vigna aconitifolia, acidity, almond milk, almonds, antioxidant activity, barley, beverages, cardamom, coconut milk, coconuts, fermentation, functional properties, legumes, milk, pH, plate count, polyphenols, probiotics, seeds, sensory evaluation, sensory properties, soymilk, starter cultures, sugars
Abstract:
In the present study probiotic drinks were developed using germinated and ungerminated seeds of barley, finger millet and moth bean. All three grains were washed, soaked, germinated, dried; both germinated and ungerminated grains were roasted, grinded and mixed in the ratio of 2.5:1.5:1 (barley: finger millet: moth bean) with sugar and cardamom. The drink mixtures were added to distilled water and milks like soy, almond and coconut in different concentrations (0 g, 2 g, 4 g, 6 g and 8 g). Drink mixtures were inoculated with Lactobacilli acidophilus, a probiotic bacterium. Physicochemical analysis like pH, acidity, bacterial enumeration and antioxidant activity were carried out, along with the evaluation of organoleptic properties. Fermentation with L. acidophilus starter culture improved the overall acceptability and functional properties of beverage during fermentation. Changes in the pH and acidity, bacterial count, DPPH assay and polyphenol content were increased as the concentration of drink mixture increased in three different milk and distilled water. In sensory evaluation it was found that the coconut milk based probiotic drink scored highest than the water, soymilk, almond milk probiotic drink. The overall acceptance score of 4 g drink mixture in probiotic drink was highest among all the drink mixture concentration.
Agid:
5906605