Development of a probiotic whey fruit beverage

K. Sneha, Dorathy Pushparani, Rita Narayanan

Abstract


The aim of the study was to develop a probiotic whey based fruit beverage. The awareness and consumption of probiotic foods have increased in the recent times. Lactobacillus acidophilus strain was used in the formulation of the whey beverage. The prebiotic effect of papaya was assessed by viable count test.  The blend ratio of whey and papaya was optimized on sensory evaluation. The blend ratio of whey and papaya was optimized at 70: 30 respectively and fermented for two hours. The whey papaya beverage developed had titrable acidity, pH and total viable count of 0.22%, 4.92 and 9.13 log 10 cfu respectively.


Keywords


Whey; Prebiotic; Probiotic beverage; Papaya whey beverage; Sensory quality.

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