The aim of this study was to develop a probiotic beverage using whey and Watermelon juice Lactobacillus acidophilus was used as the probiotic organism. Optimization of the probiotic watermelon beverage as well as the establishment of a sensory profile by using chemical, microbiological, and quantitative descriptive analysis. For best blend optimization, we used RSM 6.0 trial software. Fermentation time using 1 per cent inoculum of L. acidophilus was optimized on the basis of RSM trial version, The 65:35 blend ratio of whey and watermelon juice fermented for 24 hrs. gave desirable results with highest sensory scores for overall acceptability and a total viable count of more than 106 cfu ml-1.beverage kept for 20 days below refrigerated temp and 120 hrs. at ambient temperature for the analysis for sensory and changes in titrable acidity, pH, total viable count.
Inhaltsverzeichnis
INTRODUCTION
MATERIAL AND METHOD
COLLECTION OF MILK SAMPLE & SEPARATION OF WHEY
FORMULATION OF DEVELOPED BEVERAGE
INOCULUMS PREPARATION
PROBIOTIC BEVERAGE PREPARATION
FERMENTATION
STORAGE
ANALYTICAL METHOD
STATISTICAL ANALYSIS
RESULT AND DISCUSSION
EXPERIMENTAL DESIGN-
ADEQUACY OF MODELS FOR DIFFERENT REFERENCES
RESPONSE SURFACES DEVELOPED TO OBSERVE THE EFFECT OF PROCESS PARAMETERS ON RESPONSE PARAMETERS
OPTIMIZATION OF GROWTH CONDITIONS FOR LACTOBACILLUS ACIDOPHILUS IN PROBIOTIC BEVERAGE DEVELOPMENT
CONCLUSION
REFERECES
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