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 |
Synbiotics are the synergistic combination of probiotics and prebiotics which helps in accomplishment of health benefits in host. Whey is a nutrient rich by-product of dairy industry which is not being utilized properly and disposed. The present work is designed to standardize the procedure for preparation of synbiotic beverage utilizing whey. In this study Lactobacillus casei NCDC 298 was used as the probiotic organism and inulin was used as prebiotic. The level of inoculum and prebiotic was optimized using the Response Surface Methodology (RSM) (Design expert® software version 9.0.4.1). Accordingly the rate of inoculum and level of inulin was fixed as 1.53 and 0.69 per cent respectively. Based on sensory evaluation, the level of sugar and flavour emulsion was fixed as 11% and 0.03% respectively. Inulin supplemented pasteurized whey was inoculated with 1.53% of inoculum and kept for fermentation at 37ºC/16h. After fermentation, fixed levels of sugar and flavour emulsion was added and then stored under refrigeration temperature.
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