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 |
Investigation was conducted to develop Ber (Ziziphus mauritiana) fruit based probiotic carbonated ready to drink beverage. Bacterial strain of Lactobacillus acidophilus was used to prepare the beverage. Total four variables were developed containing different concentration of bacterial culture i.e., 0%, 1%, 1.5% and 2% of inoculation and labelled as T1, T2, T3 and T4; respectively. Carbonation was done by mixing chilled carbonated water at 60 psi pressure, followed by sealing. The beverage was free from any artificial preservative. The freshly developed variables were examined for sensory characteristics. The beverage was kept at 40C temperature for 45 days and was evaluated for sensory scores on every 15th day. The drink scored above 7.0 for overall acceptability on a nine point hedonic scale rating and showed the positive response of the consumer. A significant decline was recorded in all sensory attributes and mean overall acceptability was reduced to 6.07 ± 0.99. The initial value of total viable count of L. acidophilus were 15.8X107, 20X 107 and 22.9X 107 cfu / ml for T2, T3 and T4.
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