Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part C
Microbiological, nutritional and sensory characteristics of novel probiotic barnyard millet beverage fortified with custard apple
Author(s): Adhithi M Kalkura, Mahalakshmi S Patil and Ann Catherine Archer
Abstract: Barnyard millet is a highly nutritious cereal serving as a healthy alternative rich in dietary fibre. Fermentation by Lactobacillus spp. enhances its nutritional and organoleptic properties. This study aims to develop a probiotic rich fermented barnyard millet beverage fortified with custard apple and evaluate its microbiological, nutritional, sensory, and shelf-life characteristics. The study compares the performance of three known probiotic Lactobacillus strains (Lactiplantibacillus plantarum, Lacticaseibacillus casei, and Lacticaseibacillus rhamnosus) used as probiotic starter cultures. Lactiplantibacillus plantarum (9.379- 10.812 LOG CFU/mL) was the best starter culture for fermentation with optimum pH of 3.61. The increase in nutritional parameters, appearance, aroma and flavor of beverage after fermentation with higher protein, crude and dietary fiber content was indicated in the proximate and sensory results. The product remained stable over a period of seven days storage. In summary, the study presents a novel and functional food product that can improve the health of consumers.
Pages: 192-199 | Views: 159 | Downloads: 47
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How to cite this article:
Adhithi M Kalkura, Mahalakshmi S Patil, Ann Catherine Archer. Microbiological, nutritional and sensory characteristics of novel probiotic barnyard millet beverage fortified with custard apple. J Curr Res Food Sci 2025;6(1):192-199.
