Journal of Nutrition & Food Sciences
Open Access

Abstract

Development of Probiotic Beverage from Whey and Orange Juice

Priyanka Shukla and Anjali Kushwaha

Probiotics are microorganisms that provide health benefits when consumed. The term probiotic is currently used to indicate the ingested microorganisms associated with beneficial effects to humans and animals. Probiotic drinks are typically dairy-based beverages with consistency similar to milk. They are consumed for digestive health. The addition of probiotics to whey will enhance the properties and benefits to several folds. Addition of orange juice gives it better sensory properties and mainly increases the shelf life of the drink or beverage. The overall goal of the research work was to develop a probiotic beverage from whey and orange juice, to determine the physicochemical properties and to check the shelf-life stability of the juice. The probiotic beverage was prepared by blending whey and orange in five different ratios viz. 80:20, 75:25, 70:30, 65:35 and 50:50. The different blends were inoculated by 1% inoculum of Lactobacillus acidophilus and Bifidobacterium bifidium and the fermentation time was optimized for 24 hours. The 65:35 blend ratios of whey and orange juice fermented for 24 hr gave desirable results with highest sensory scores for overall acceptability and maximum viable counts in both fermented with Lactobacillus acidophilus and Bifidobacterium bifidium. There was no significant difference in results fermented with Lactobacillus acidophilus and Bifidobacterium bifidium but the results of probiotic beverage with Bifidobacterium bifidium showed a little better result as comparison to probiotic beverage fermented with Lactobacillus acidophilus.