International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:6, June, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(6): 1684-1691

Studies on Quality Evaluation of Non-Dairy Probiotic Beverage Prepared from Carrot and Tomato Juice
H.W. Deshpande1, A. Shaikh Uzma1, S.D. Katke1* and N.A. Giri2
1Department of Food Microbiology & Safety, College of Food Technology, VNMKV, Parbhani, Maharashtra, India
2ICAR-Central Tuber Crops Research Institute, Trivandrum, Kerala, India
*Corresponding author

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.

Keywords: Carrot juice, Tomato juice, Non dairy probiotic beverage, Lactobacillus acidophilus and Sachharomyces bouladii

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How to cite this article:

Deshpande, H.W., A. Shaikh Uzma, S.D. Katke and Giri, N.A. 2019. Studies on Quality Evaluation of Non-Dairy Probiotic Beverage Prepared from Carrot and Tomato Juice.Int.J.Curr.Microbiol.App.Sci. 8(6): 1684-1691. doi:
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