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OPTIMIZATION OF DIFFERENT FERMENTATION FACTORS FOR THEPRODUCTION OF PROBIOTICATED BEVERAGE FROM FOXTAIL MILLET (Setari...
ISSN: 2277 - 7601
Publisher: author
OPTIMIZATION OF DIFFERENT FERMENTATION FACTORS FOR THEPRODUCTION OF PROBIOTICATED BEVERAGE FROM FOXTAIL MILLET (Setari...
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 2
Article Transparency Score: 3
Article Operation Score: 2
Article Articles Score: 3
Article Accessibility Score: 2
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Kiran Abasaheb More
International Journal Address (IAA):
IAA.ZONE/2277391377601
eISSN
:
2277 - 7601
VALID
ISSN Validator
Abstract
Foxtail millet (Setaria italica) is one of the most important underutilized millet with nutritionally excellent source of proteins, dietary fibres, carbohydrates and minerals and that could be used as a substrate in the development of non dairy based probiotic beverage. However, growth and product development during fermentation by probiotic organisms will be affected by different fermentation factors viz., substrate, sugar, inoculum concentration and fermentation period on the final biochemical, sensory and viable cell population of probiotic beverage from foxtail millet. Hence, the study was under taken to optimize different fermentation factors for development of probiotic beverage from foxtail millet using probiotic strains of yeast (Saccharomyces boulardii) and lactic acid bacteria (Lactobacillus acidophilus (MTCC 10307). The results revealed that the millet slurry with 10% substrate and 15% sugar, fermented by 7.5% inoculums of ...
