[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Preparation of Probiotic–based milk and fruit juice blend beverage

Guru Aribam, Diana (2008) Preparation of Probiotic–based milk and fruit juice blend beverage. [Student Project Report]

[img] PDF
Pr-422.pdf
Restricted to Repository staff only

Download (1MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The present study was aimed to prepare probiotic drinks by blending fruit juice and yoghurt possessing therapeutic and health benefits with lactic acid bacteria. Preparation of curd with the cultures (L. plantarum and B.adolescentis) was standardized. A ratio of 1:1 of the culture was found to be optimized. The optimal conditions for curd formation were 18 hours at 37 C. The curd formed was good in texture, aroma and taste. The Probiotic RTS beverages were prepared, based :on 15% juice blended with the curd, 15% TSS and 0.25% acidity as per the Food Product Order (FPO) specifications. To increase the shelf life of the beverage, pasteurization of the beverage must be done at 85 C for 20 min. But at this temperature and time the probiotic present in the beverage could not survived. Hence, the approach of retention of probiotic in the pasteurized beverages is not possible. However, approaches were made to identify the useful metabolites produced by the probiotic in the pasteurized beverages. It was found that lactic acid, butyric acid and propionic acid were detected in the beverage. Second approach was made to inoculate the pasteurized beverages with 2% cultures followed by storage at 4 C. It was found that survival of cultures was observed till 1 month with slight decreasing in the colony count. The prepared beverages showed settling of pulp at the bottom of the glass bottles during storage. To prevent this problem, approaches had been made by homogenising the beverages followed by adding pectin or gelatine as a thickening agent. However, addition of this thickening agent at 0.5% level was not sufficient to prevent the sediment formation. Another approach was made to clarify the beverage using microfiltration fitted with ceramic membrane having 0.2 micron pore size. Microfiltration gave two products: one is MF permeate (clarified beverage) and the other one is MF Retentate beverage. MF Permeate beverage showed good appearance and retention of useful metabolites such as lactic acid, butyric acid, propionic acid, bile salt hydrolase and bacteriocins. The MF retentate beverage showed good appearance (Colour) and retention of pulp and metabolites particularly alpha D- galactosidase. Also, there was no sediment formation in the beverage due to high concentration of pulp. However, both the beverages were exposed to the air during processing, so high amounts of microbial contamination were observed. For this, pasteurization of the beverages was carried out at 85ºC for 20 mins. To maintain probiotic vehicle which was filtered out, the RTS beverages were again inoculated with 2% L. plantarum and B.adolescentis followed by resealing under aseptic condition. The stored samples were analysed periodically (7 days) for 1 month for physico-chemical parameters, survival of the culture, metabolites etc. The results showed that there was presence of viable count, α-D-galactosidase activity, bile salt hydrolase activity in the beverages. Also, presence of SCFAs were checked from day 0 to second week of preparation. It was observed that there is decrease in viable count but retention of SCFAs and other activities like α-D-galactosidase activity, bile salt hydrolase activity etc. Thus fruit juice are deemed to a be a suitable vehicle for probiotic bacteria, as they are not exposed to acidic stomach conditions for too long (residence time is short), juices already have enjoy a healthy image and they are a good medium for bacterial survival. Results indicated that it is possible to develop probiotic based milk and fruit juice blends, where the fruit juice along with the curd helps to maintain the viability and stability of the probiotics.
Uncontrolled Keywords: probiotic based milk fruit juice blends Probiotics lactic acid bacteria nutritive value synthetic beverages
Subjects: 600 Technology > 07 Beverage Technology
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Nov 2008 04:26
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.com/id/eprint/8805

Actions (login required)

View Item View Item