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Supplementation of adjuvants for increasing the nutritive value and cell viability of probiotic fermented milk beverage

Shobharani, P. and Renu, Agrawal (2009) Supplementation of adjuvants for increasing the nutritive value and cell viability of probiotic fermented milk beverage. International Journal of Food Sciences and Nutrition, 60. pp. 70-83.

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Abstract

Probiotic are microorganisms that, upon ingestion in adequate amounts, exert a beneficial effect on the host. In the present work, the potent probiotic Leuconostoc mesenteroides was used as a starter culture in the preparation of fermented milk beverage. The product was analyzed for protein, titrable acidity, fat, total sugar, fatty acids and minerals. The viability of culture and nutrition in the product was further enhanced with supplementation of adjuvants like tryptone, casein hydrolysate, cysteine hydrochloride and ascorbic acid. After 5 days, maximum viability was observed on supplementation of tryptone (100 mg/l). The protein content was enhanced by 1.1-fold in the presence of tryptone (100 mg/l) as compared with control after 5 days of storage. Fermented milk supplemented with tryptone (100 mg/l) showed maximum bioavailability of the minerals like iron (92.05%), zinc (95.02%) and magnesium (92.04%) as compared with control. The increase in the composition of beneficial fatty acids on supplementation of adjuvants supports the therapeutic value of the product.

Item Type: Article
Uncontrolled Keywords: Viability, Leuconostoc, adjuvants, minerals, fermented milk, probiotic
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 07 Beverage Technology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Nov 2010 06:33
Last Modified: 15 Nov 2010 06:33
URI: http://ir.cftri.com/id/eprint/9779

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