Characterization and Standardization of a Millet-based Probiotic Beverage Via Physicochemical and Microbial Analysis
Published: 22-05-2024
Page: 371-380
Issue: 2024 - Volume 3 [Issue 2]
Subhangi Panigrahi
Department of Food and Nutrition, School for Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh-226025, India.
Alka Nanda
Department of Food and Nutrition, Food Science and Technology, School for Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh-226025, India.
Prashant Sagar
Department of Food and Nutrition, Food Science and Technology, School for Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh-226025, India.
Neetu Singh
Department of Food and Nutrition, Food Science and Technology, School for Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh-226025, India.
*Author to whom correspondence should be addressed.
Abstract
Aims: This study aimed to explore the potential of millet, a gluten-free grain, in developing a probiotic-rich fermented beverage. The focus was on assessing millet's physicochemical properties for beverage production, optimizing a standardized formulation for sensory appeal and nutritional quality, and evaluating the beverage's shelf-life parameters.
Study Design: Experimental study design.
Place and Duration of Study: Department of Food & Nutrition, School for Home Science, Babasaheb Bhimrao Ambedkar (a central) University, Lucknow, Uttar Pradesh, during the period of September 2023 to April 2024.
Methodology: Physicochemical properties of millet were analyzed to determine its suitability for fermentation. Lactic acid bacteria and Bacillus clausii were used as the probiotic culture, and fermentation was conducted at 32°C for 8h and 12h. Parameters such as acidity, pH, Total Soluble Solids (TSS), protein, fat, ash, crude fiber, phytochemical content, and microbial profile was evaluated during 14 day storage period at 6°C and sensorial evaluation was performed at the end of the storage period.
Results: The probiotic millet beverage demonstrated acceptable sensory acceptance and shelf-life when stored at 6°C for 14 days. After 7 days of storage, viable probiotic cell counts were recorded at 2.910 CFU/mL. These results suggest the feasibility of using millet for probiotic beverage production, providing a nutritious option that leverages the health benefits of this gluten- grain.
Conclusion: This research underscores the suitability of millet for developing probiotic- rich beverages, offering a functional and nutritious alternative that addresses both sensory and nutritional considerations. The study also highlights the potential of millet-based beverages in addressing nutritional deficiencies and promoting gut health, especially in communities with limited access to diverse food sources.
Keywords: Beverage, fermentation, lactic acid bacteria, nutrition, probiotic, shelf- life
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