The carrot and tomato juice (70:30) with 180 Bx inoculated using 10% mixed culture of L. acidophilus and S. boulardii (1:1) and fermented for 20 hours was standardized for development of probiotic carrot and tomato beverage. Various physico-chemical attributes of the beverage like TSS, titratable acidity, pH, total sugars, reducing sugars and non-reducing sugars. The color was found to orange red which was most acceptable for carrot and tomato based beverage. Further, viscosity of beverage was found to be decreased with increase in temperature. The microbiological analysis showed that prepared beverage contained optimum level of cultures i.e. 7.5 x109 CFU/mL and yeast and mold 3.5x109 CFU/mL was free from any traces coliform bacteria. Hence, it can be concluded that the carrot and tomato juice has the potential as a carrier of probiotic culture for the preparation of carrot and tomato probiotic beverage.

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