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http://nopr.niscpr.res.in/handle/123456789/29123| Title: | Quality attributes of a novel cereal based probiotic product prepared by using food grade lactic acid bacteria |
| Authors: | Gautam, Neha Sharma, Nivedita |
| Keywords: | Probiotic;Lactobacillus;Fermentation;Sensorial;Cereal |
| Issue Date: | Jul-2014 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | Int. Cl.8: C12P, A21, A23, C12N 1/16-C12N 1/18, A23L 1/00, A23L 2/00, A23B 9/00 |
| Abstract: | Nutritionally rich probiotic product was prepared after fermentation of mixed cereals (Triticum aestivum L., Linum usitatissimum L.) and Chia seeds (Salvia hispanica L.) by exploiting potential of the selected food grade lactic acid bacteria, viz. L. brevis UN (Accession No JX046150 ) and L. spicheri G2 (Accession No JX481912). This novel product was examined through physicochemical, sensorial and microbial evaluation. Physicochemical, nutritional characteristics of the product were determined through physicochemical evaluation. Sensorial evaluation suggested that different combinations of L. brevis UN and L. spicheri G2 exert significant influence on the sensory quality of the probiotic product. The highest sensory score on 9 point hedonic scale was observed in set A & B. The fermented cereal product was accepted by panelists when it was supplemented with fresh fruits. Microbial evaluation proved that there was no loss in the total number of viable cells in the probiotic product during storage. In addition there was no spoilage in the probiotic product during storage. |
| Page(s): | 525-530 |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Appears in Collections: | IJTK Vol.13(3) [July 2014] |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| IJTK 13(3) 525-530.pdf | 179.52 kB | Adobe PDF | View/Open |
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