Development of Probiotic Beetroot Drink

By A. Panghal, K. Virkar, Vikas Kumar, S. B. Dhull, Yogesh Gat, Navnidhi Chhikara. 2017

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The study was planned to prepare nondairy 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. Current research in nutrition and Food science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 257-262 ContACt Navnidhi Chhikara navnidhi24@gmail.com Department of Food Technology & Nutrition, Lovely Professional University,

Subfields: Food Science, Genetics, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/94a598529e0be70b208d988c4e2a43b590c2a592