Production of Cereal-Based Probiotic Beverages

Abstract

Abstract: In the present study, rice and millet grains were fermented with ABT-2 starter culture (S. thermophilus L. acidophilus and Bifidobacterium BB-12) to obtain probiotic beverages, fortified with pumpkin and sesame seed milk in order to combine the high nutritive value of seeds and the health benefits of the probiotic culture. The levels of several factors, i.e. starter culture concentration, rice and millet level and the amount of honey, affecting the fermentation process, were established for completing a controlled fermentation for 16 hours. 9 The viable cell counts reached at the end of fermentation time about 4.3 x 10 cfu/ml. Changes were observed in acidity and counts of probiotic bacteria as a result of fortification with pumpkin and sesame milk at 10%. Sensory properties were also evaluated. Fermentation with ABT-2 starter culture improved the color, flavor, texture and overall acceptability of the beverages. Slight changes in the count of probiotic, pH and acidity during storage of the beverages at 4°C were observed. The shelf-life of the rice and millet fermented beverages was estimated to be 15 days under refrigerated storage.