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

Functionalities of Probiotic Lactic Acid Bacteria: A Process for a Novel Probiotic Cereal Blend with High Antioxidant Activity over Shelf Storage

Suganya, J. (2011) Functionalities of Probiotic Lactic Acid Bacteria: A Process for a Novel Probiotic Cereal Blend with High Antioxidant Activity over Shelf Storage. [Student Project Report]

[img] PDF
Restricted to Repository staff only

Download (2MB)


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 given four different Probiotic lactic acid bacteria were screened for protein, biomass, and antimicrobial activity. LM2 strain showed the best and its growth characteristics were determined. Antioxidant property of LM2 was optimized at different growth time and the susceptibility towards various antibiotics was determined using octadisc diffusion. It was found that this strain was greatly resistant to streptomycin, a wide spectrum antibiotic, thus acts as an effective dietary supplement. A preliminary sensory evaluation was done with semi-trained panelist to screen the probiotic products prepared from oat flour alone, oat flakes alone, barley flour alone and cereal blend (oat and bar flour). Oat flour and cereal blend was found to be highly acceptable. Probiotic product with high nutritive and antioxidant activity was prepared from oat flour, oat flakes, cereal blend and shelf life study over a week was carried out with respect to its functionalities such as pH, viability, antimicrobial and antioxidant activity. Cereal blend showed greater activity compared to others. This was taken for further studies such as fatty acid and volatile analysis and able to find the presence of essential fatty acids and volatiles of therapeutic benefits. A scale up of 5 fold increase was carried out to determine the change in functionalities where a rise of 10 % without loss of the culture viability and other functional properties. Viscosity measurement was made between cereal blend as such and probiotic cereal blend and found an increase in viscosity for probiotic product due to the secretion of exopolysaccharides. Sensory evaluation was carried out with trained panelist and got acceptable score (8.5).
Uncontrolled Keywords: Probiotic lactic acid bacteria, Sensory evaluation, Cereal based Fermented foods, health benefits
Subjects: 600 Technology > 08 Food technology > 21 Cereals
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 May 2011 04:25
Last Modified: 28 Dec 2011 10:23
URI: http://ir.cftri.com/id/eprint/10039

Actions (login required)

View Item View Item