Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Rafia Rashid
India
Research Article
Development of Probiotic Carrot Juice
Author(s): Shafiya Rafiq, Vasudha Sharma, Ambreena Nazir, Rafia Rashid, Sofi SA, Fiza Nazir and Gulzar Ahmad NayikShafiya Rafiq, Vasudha Sharma, Ambreena Nazir, Rafia Rashid, Sofi SA, Fiza Nazir and Gulzar Ahmad Nayik
The aim of this research was to provide a non-dairy probiotic drink to attend people that cannot eat dairy products due to lactose intolerance, dietary preferences such as vegetarians, or other health issues. While looking for alternative carrier for probiotics, the suitability of carrot juice for the production of probiotic food with L. acidophillus, L. plantarium, L. casei and Bifidum longum was investigated. Proximate composition of probiotic juice showed increase in level of protein content and reduction in level of carbohydrates than the fresh carrot juice. Response surface methodology (RSM) was employed to analyze the effect of independent variables (temperature and pH) on response variables (biomass and cell viability). The statistical analysis revealed that the optimum pH for probiotic carrot juice production was 6 and optimum fermentation temperature 30°C. During the stud.. View More»
DOI:
10.4172/2155-9600.1000534