Evaluation of nutritional attributes of whey-cereal based probiotic beverage

Ganguly, Sangita; Sabikhi, Latha; Singh, Ashish Kumar

doi:10.1016/j.lwt.2021.112292

Cited by 6 publications

(6 citation statements)

References 45 publications

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“…2022a, 2022b) and barley malt (Ganguly et al . 2021) have also been identified as fruit‐ and cereal‐based additives that can enhance the nutritional potential of fermented whey beverages.…”

Section: Whey Beverage Production Processmentioning

confidence: 99%

Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential

Bandara,

Munasinghe‐Arachchige,

Gamlath

2023

Int J of Dairy Tech

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Fermented beverage production from whey is an attractive possibility as whey is a rich source of water and nutrients, beneficial for microbial growth. However, rapid microbial spoilage, scaling of processing equipment, flavour defects and instability of the final product make the production process challenging. Therefore, this study reviews the fundamentals of fermented whey beverage production, while giving specific emphasis to fermentation strategies and process modifications (e.g. membrane separation, additive incorporation and nonthermal pasteurisation) that enhance product quality and shelf life. The review also discusses the nutritional potential of the beverage, imparted by probiotic bacteria, macro and micronutrients and their derivatives.

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Section: Whey Beverage Production Processmentioning

confidence: 99%

Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential

Bandara,

Munasinghe‐Arachchige,

Gamlath

2023

Int J of Dairy Tech

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“…Flavour is characterised as a combination of mouthfeel, texture, taste and aroma. Flavour plays a significant role in any product's acceptability (Ganguly, 2013). Table 1 indicated that the flavour score of AICFMD ranged from 6.79 to 8.29.…”

Section: Flavourmentioning

confidence: 99%

Optimization of Formulation for Development of Amaranth Incorporated Composite Fermented Milk Drink using Response Surface Methodology

Shinde,

Kartikeyan,

Narnaware

et al. 2023

AJDFR

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Background: Fermented milk products are highly nutritious food containing a significant amount of macro-nutrients, micro-nutrients as well as bioactive molecules which are required for the growth and overall development of all age’s people. However, they lack in fibre, vitamin C and essential mineral such as iron. Pseudo-cereal like amaranth is a principal source of energy consists of significant amount of carbohydrates, protein, fibre and some micronutrients viz., calcium, phosphorus, iron, zinc etc. Therefore, a study was undertaken to optimize the amaranth (Amaranthus cruentus) incorporated composite fermented milk drink (AICFMD). Methods: In present study, the central composite rotatory design (CCRD) with response surface methodology (RSM) was used to optimize the level of various ingredients (Independent variables) i.e. roasted amaranth flour, sugar and curd acidity to formulate the most acceptable AICFMD. Result: The results revealed that composite fermented milk drink prepared from toned milk 60.5%, amaranth 4%, sugar 10.5%, water 25.0% (w/w) with curd acidity 0.831% lactic acid and final total solid content maintained to 21.2%, resulted in good quality AICFMD.

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“…Research is being done to prepare millet and milk-based fermented products/substrates to improve nutritional health. Several such kinds of products were prepared previously, such as a composite dairy-cereal substrate ( Ganguly & Sabikhi, 2012 ), Rabadi -like fermented milk beverage using pearl millet ( Modha & Pal, 2011 ), fermented millet milk based curd ( Sheela, Moorthy UmaMaheswari, Kanchana, Kamalasundari, & Hemalatha, 2018 ), pearl millet based fermented skim milk product ( Basu & Tomar, 2016 ), whey skim milk-cereal based probiotic beverage ( Ganguly, Sabikhi, & Singh, 2021 ), fermented finger millet-based yogurt-like beverage ( Vila-Real et al, 2022 ), milk-cereal (millet) based composite substrate ( Ganguly et al, 2022 ) and probiotics enriched rabadi beverage (PERB) ( Yadav, Shukla, Kumari, Dhewa, & Kumar, 2024 ). Selective fermentation of millet and skim milk-based blend with desired culture (phytate degrading bacteria) could be a potential strategy to make micronutrient-enriched products with improved bioavailability.…”

Section: Introductionmentioning

confidence: 99%

“…LF is one of the best phytate degrading cultures out of seven indigenous cultures isolated from dairy-fermented foods and characterized in our lab. Previous studies showed that fermentation improves the bioavailability of cereal and milk-based fermented products ( Basu & Tomar, 2016 ; Ganguly et al, 2021 ; Ganguly et al, 2022 ). However, they did not perform selective fermentation with desired cultures at different durations.…”

Section: Introductionmentioning

confidence: 99%

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

Samtiya,

Badgujar,

Chandratre

et al. 2024

Food Chemistry: X

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Evaluation of nutritional attributes of whey-cereal based probiotic beverage

Cited by 6 publications

References 45 publications

Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential

Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential

Optimization of Formulation for Development of Amaranth Incorporated Composite Fermented Milk Drink using Response Surface Methodology

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

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