Journal
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
Volume 5, Issue 3, Pages 257-262Publisher
ENVIRO RESEARCH PUBLISHERS
DOI: 10.12944/CRNFSJ.5.3.10
Keywords
Lactobacillus rhamnnosus; Lactobacillus plantarum; Sensory Evaluation
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Funding
- Lovely Professional University, Punjab
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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 degrees 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.
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