International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 1
First page : (35) Last page : (41)
Article doi: http://dx.doi.org/10.18782/2320-7051.2488
Development of Probiotic Pomegranate Beverage and Its Physico-Chemical and Microbial Characterization
Mamta Thakur* and R. K. Sharma
Department of Food Trade and Business Management, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 (Maharashtra) India
*Corresponding Author E-mail: thakurmamtafoodtech@gmail.com
Received: 21.01.2017 | Revised: 28.01.2017 | Accepted: 30.01.2017
ABSTRACT
The pomegranate juice with 13oBx inoculated using 10% mixed culture of L. bulgaricus and L. plantarum (1:1) and fermented for 7 hours was standardized for development of probiotic pomegranate beverage. Various physico-chemical attributes of the beverage like TSS, titratable acidity, pH, glucose and fructose content, total sugars, reducing sugars and non reducing sugars, ascorbic acid, polyphenol and tannin content were found to be 13 oBx, 0.540 per cent, 3.512, 60.35 g/L, 62.82 g/L, 13.14 per cent, 12.32 per cent, 0.82 per cent, 9.53 mg/100mL, 206.64 mg/100mL and 0.114 per cent, respectively. The color was found to red which was most acceptable for pomegranate based beverage. Further, viscosity of beverage was found to be decreased with increase in temperature. The microbiological analysis showed that prepared beverage contained optimum level of cultures i.e. 6.5 x109 CFU/mL and was free from any traces of yeast, mold and coli-form bacteria. Hence, it can be concluded that the pomegranate juice has the potential as a carrier of probiotic culture for the preparation of pomegranate probiotic beverage.
Key words: Pomegranate juice, Probiotics, Physico-chemical properties, Color, Viscosity
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Thakur, M. and Sharma, R. K., Development of Probiotic Pomegranate Beverage and Its Physico-Chemical and Microbial Characterization, Int. J. Pure App. Biosci.5(1): 35-41 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2488
