International Journal of Chemical Studies
Vol. 5, Issue 4 (2017)
Microbial characteristics of whey and sorghum based low fat probiotic beverage
Author(s): Sonia Morya, Ramesh Chandra and Blessy Sagar Seelam
Abstract: The aim of this study was to manufacture functional food with low fat content, high in probiotic and high in protein by using whey and cereal (sorghum), for further stabilization during storage, pectin and/or carboxy-methyl cellulose were used in different levels. The standardized product was packaged in glass bottles and stored under refrigeration (4±1 °C). To evaluate the storage stability of developed beverage was done by Standard Plate Count, Yeast and Mould and Coliform using standard procedure. SPC is more on 10th day as compared to other days. Yeast and mould is significantly increases from 0thday to 30th day whereas coli form is recorded nil from 0th day to30th. The levels of probiotics in this study were recorded highest on10th day and significantly decrease. Results show that these microorganisms were good and can be used to prepare probiotic beverage.
Pages: 403-406 | 483 Views 20 Downloads
How to cite this article:
Sonia Morya, Ramesh Chandra, Blessy Sagar Seelam. Microbial characteristics of whey and sorghum based low fat probiotic beverage. Int J Chem Stud 2017;5(4):403-406.