National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Soymilk is one of the popular plant-based beverages among the consumers due to its high nutritive value and multifarious health benefits. However, its beany flavor limits it consumption to only health-conscious population. Fermentation by probiotic microorganisms may increase its nutritive value and provide a pleasant taste profile leading to increased consumer acceptability worldwide. With reference to this, in current study, we have supplemented probiotic organisms (Lactiplantibacillus plantarum JSD25 and Pediococcus pentosaceus JSB11) into soymilk. The inoculum size (8%) was optimized and both the probiotic isolates have shown more than 7 log10 CFU/mL of viability even after 28th day of refrigerated storage. Moreover, they have also shown more than 6 log10 CFU/mL of viability when exposed to gastro-intestinal simulation. Then physico-chemical characterization of probiotic supplemented soymilk samples was done and minimum alterations were observed in pH, titratable acidity, sugar, protein, fat content and viscosity in soymilk sample supplemented with P. pentosaceus. Further, in case of sensory evaluation, higher consumer acceptance was observed in soymilk supplemented with P. pentosaceus followed by soymilk supplemented with L. plantarum with reference to control soymilk. Therefore, the present study results indicate that both the organisms are suitable for the development of probiotic supplemented soymilk.
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