DEVELOPMENT OF A PROBIOTIC WHEY FRUIT BEVERAGE.

Dorathy Pushparani

Abstract


The aim of the study was to develop a probiotic whey based fruit beverage .The awareness and consumption of probiotic foods have increased in the recent times. Lactobacillus acidophilus strain was used in the formulation of the whey beverage. The prebiotic effect of papaya was assessed by viable count test.   The blend ratio of whey and papaya was optimized on sensory evaluation .The blend ratio of whey and papaya was optimized at 70: 30 respectively and fermented for two hours. The whey papaya beverage developed had titrable acidity, pH and  total viable count  of   0.22%, 4.92 and 9.13 log 10  cfu  respectively.

Keywords: Whey; Prebiotic; Probiotic beverage; Papaya whey beverage; Sensory quality.


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