Development of white finger millet probiotic beverage using Lactocaseibacillus rhamnosus (LGG): Process optimization and study of physicochemical and nutritional properties

Abstract

White finger millet (WFM) is a repository of vital nutrients and minerals. This study aims to develop the white finger probiotic beverage, optimize the ingredients level for the formulation, and study the physiochemical and nutritional properties of the formulated vegan WFM probiotic beverage (WFMPB). The optimum condition for the development of WFMPB was obtained by Box–Behnken design. The independent variable like WFM flour (10–14% w/v), microbial inoculum (1–5% v/v), and sugar (5–15% w/v), and their impact on the response variables like total solid content (TSS), pH, microbial count, and viscosity were studied for optimization. Increment in the amounts of WFM flour and inoculum levels had a significant impact on the microbial load and pH. However, sugar levels affected viscosity and TSS. The combination of 14% WFM, 1% microbial inoculum, and 5% sugar showed maximum desirability of 0.975, with the highest sensory score (8.34), TSS of 15.4 °Brix, pH of 4.33, the microbial load of 9.45 log (cfu/ml) and viscosity of 43.32 cP. WFMPB consists of 11.91% carbohydrates, 1.46% protein, 0.89% fat, and 0.632% crude fiber. The rheological studies showed that WFMPB is a shear‐thinning fluid (n ˂ 0.1). The study revealed that WFM is the better carrier matrix for the LGG growth and can be an alternative for the strict vegan and lactose‐intolerant consumers.

Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product

“…The findings are similar to the outcomes stated by Gong et al (2020) , who found that potato flour lightness intensity gradually rose with fermenting duration. Our findings are corroborated by a recent study by Navyashree, Buvaneswaran, Sunil, Rawson, and Natarajan (2022) , who reported L* and b* value color profiles in the white finger millet probiotic beverage that are similar to the range obtained in the current study. In the present study, no significant changes were measured for a* value in fermented samples compared to the control, except in the LGG (8 h) sample.…”

Development and characterization of physical stability, glycemic index, flow behaviors, and antioxidant activity of finger millet‐based beverage

“…Besides, combinations of different millets have also been used to prepare multi‐millet‐based beverages (Arya & Shakya, 2021; Kiruthika et al., 2018; Kumar et al., 2016). In addition, some studies have also been done on the development of millet‐based probiotic beverages utilizing different varieties of finger millet and other processing techniques such as ultrasonication and freeze‐drying (Meena et al., 2023; Navyashree et al., 2023; Vila‐Real et al., 2022). However, to the best of our knowledge, no work has been done to optimize the soaking time and temperature of finger millet for extraction or preparation of the beverage.…”

Effect of Fermentation with Probiotic Lactiplantibacillus plantarum (MCC 2974) on Quality Characteristics and In Vitro Digestibility of Finger Millet Milk

“…It contributes to the reduction of antinutrients by the degradation and conversion of the antinutrients into smaller units using mobilized enzymatic activity during the fermentation and intensifies human intestinal health. − Different Lactobacillus species such as L. acidophilus , L. fermentum , L. paracasei , L. plantarum , and L. casei have been explored for the development of various fermented plant-based milk. The lactobacillus strains used are nontoxic, nonpathogenic, and have high adherence to the intestinal mucosa. − Hence, it could be used for the probiotic fermentation of finger millet products. The previously reported work was focused on the development of probiotic finger millet milk using Lactobacillus casei and Lactobacillus rhamnosus with different process protocols.…”