Quality attributes of a novel cereal based probiotic product prepared by using food grade lactic acid bacteria

Abstract

Nutritionally rich probiotic product was prepared after fermentation of mixed cereals (<i style="mso-bidi-font-style: normal">Triticum aestivum </i>L<i style="mso-bidi-font-style:normal">., Linum usitatissimum </i>L<i style="mso-bidi-font-style:normal">.</i>) and <i style="mso-bidi-font-style:normal">Chia </i>seeds (<i style="mso-bidi-font-style: normal">Salvia hispanica </i>L.) by exploiting potential of the selected food grade lactic acid bacteria, viz. <i style="mso-bidi-font-style:normal">L. brevis</i> UN (Accession No JX046150 ) and <i style="mso-bidi-font-style:normal">L. spicheri</i> 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 <i style="mso-bidi-font-style:normal">L. brevis </i>UN and <i style="mso-bidi-font-style:normal">L. spicheri</i> 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.