Development of Probiotic Beetroot Drink-Reference-Cited by-同舟云学术

Development of Probiotic Beetroot Drink

Published:2017-09-15 Issue:3 Volume:5 Page:257-262
ISSN:2347-467X
Container-title:Current Research in Nutrition and Food Science Journal
language:
Short-container-title:Curr Res Nutr Food Sci

Author:

Panghal Anil¹,Virkar Kiran¹,Kumar Vikas¹,B. Dhull Sanju²,Gat Yogesh¹,Chhikara Navnidhi¹^ORCID

Affiliation:

1. Department of Food Technology & Nutrition, Lovely Professional University, Jalandhar, India.

2. Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India.

Abstract

The study was planned to prepare non- dairy probiotic drink using beetroot juice. Probiotic potential was examined on the basis of viability of Lactobacillus rhamnnosus, Lactobacillus plantarum and Lactobacillus delbrueckii sb. Probiotic drink was prepared at pH 6.5 and optimum fermentation temperature of 37°C. There was gradual decline in pH and sugar content with time. Total phenols, flavonoids and antioxidant activity were enhanced in probiotic drink as compared to fresh juice sample. Study revealed that beetroot drink is a good approach for non-dairy probiotic, free from cholesterol and with health promoting components.

Publisher

Enviro Research Publishers

Subject

Medicine (miscellaneous),Food Science

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