A cereal‐based nondairy probiotic functional beverage: An insight into the improvement in quality characteristics, sensory profile, and shelf‐life

Abstract

The demand for nondairy probiotic food is on the rise due to the constraints associated with dairy probiotics. In the present work, probiotic drink was prepared from a mixture of oats, barley buckwheat, and red rice, further the effect of additives on the probiotic count, physiochemical, and sensory attributes along with the shelf-life of the drink was evaluated. Grains were mixed in the ratio of 6:2:1:1 (oats: barley: buckwheat: red rice) and were roasted, cooked, strained, homogenised, and filtered. The drink was inoculated with Lactobacillus plantarum (NCIM 2084/NCIB 8531) a probiotic bacterium. Fructo-oligosaccharide, inulin, guar gum, and xanthan gum were added to improve the physical stability and sensory quality of the drink.Fructo-oligosaccharide improved the taste as well as enhancement in the probiotic count was recorded. Guar gum successfully improved the suspension stability of the drink. Resultant product showed a total dietary fiber, total phenolic content, antioxidant activity, glycaemic index, and prebiotic score as 4.50 g, 55.28 mg GAE/100 ml, 34.61%, 46.005, and 1.75, respectively. It also provided a probiotic count of 9.70 log CFU/ml and shelf stability up to 2 weeks under refrigerated conditions without any comprise in the quality. The resulting beverage may serve as a nutritious and health beneficial alternative to the existing lactose-intolerant and protein allergic, dairy-based beverages. Novelty impact statement:The National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), U.S. Department of Health and Human Services estimates that 30-50 million Americans are lactose intolerant. Hence, a functional nondairy probiotic beverage being a potential source of antioxidants, dietary fiber, and low glycaemic (GI < 55) may serve as an alternative to the people prone to milk allergies. | INTRODUC TI ONAn uprising in living standards, dietary habits, and improved understanding of wellness has changed consumer's approval to nutritious, safe, and disease preventive food with broader health benefits. In addition to the preclusion of noncommunicable long-term ailments, consumers are more informed of the function of food in the prolongation of life and well-being. Probiotics are in a sequence of such foods and are selectively viable, microbial, dietary supplements that are sufficiently administered to confer health benefits beyond the basic innate nutrition (Panghal et al., 2018). Dairy products have previously fulfilled the health gain through probiotics; however, factors

Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used

“…This observed loss of approximate cell counts might be due to an increase of organic acids and a decline of pH during storage time. In literature, a reduction of 2.12 log cfu/ml Lactiplantibacillus plantarum has been noted in the probiotic beverage (prepared from mixed cereals) during 20 days of refrigerated storage (Kokwar et al, 2022). Similarly, the bioavailability of Lactobacilli was decreased in a rice‐based probiotic beverage during refrigerated storage (Hatami et al, 2021).…”

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

“…Phenolic compounds have antioxidant potential and scavenge harmful free radicals in the body, reducing oxidative stress [148][149][150][151][152]. They also show antihypertensive, nutritional and physiochemical properties that promote physicochemical and functional properties [152][153][154][155][156] (Table 4). Today, many by-products derived from cereal processing have reach as dietary supplements or ingredients in fermented functional beverages [1 tion is a cheap biotechnological process used worldwide and is also one of t cesses used for food preservation and the elaboration of food products as b various cereals worldwide [140][141][142].…”

“…Antioxidant activity, excellent nutritional value, great stability [153] 4.4. Fish Processing Waste Almost 214 Mt of fish was processed in 2020, with its production expected to decrease to 202 Mt by 2030 [157].…”

“…Antioxidant and high bioactivity [150] Multigrain probiotic beverage Multigrain (oats, barley, buckwheat, rice) (phenolic compounds) Antioxidant activity, excellent nutritional value, great stability [153]…”

“…Phenolic compounds have antioxidant potential and scavenge harmful free radicals in the body, reducing oxidative stress [ 148 , 149 , 150 , 151 , 152 ]. They also show antihypertensive, nutritional and physiochemical properties that promote physicochemical and functional properties [ 152 , 153 , 154 , 155 , 156 ] ( Table 4 ).…”