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Formulation, nutritional evaluation and utilization of probiotic fermented coarse cereal blends

KrishiKosh

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Title Formulation, nutritional evaluation and utilization of probiotic fermented coarse cereal blends
 
Creator Arora, Sonia
 
Contributor Jood, Sudesh
 
Subject Barley, pearl millet, L. acidophilus culture, Fermentation, Probiotic curd food mixtures, Development of products, Organoleptic, Nutritional evaluation
 
Description The present investigation was conducted to study the formulation, nutritional
evaluation and utilization of probiotic fermented coarse cereal blends. Four different food
mixtures namely raw barley flour + whey powder + tomato pulp; germinated barley flour + whey
powder + tomato pulp; raw pearl millet flour + whey powder + tomato pulp; germinated pearl
millet flour + whey powder + tomato pulp were developed. In these food mixtures, barley/pearl
millet flour, whey powder and tomato pulp were added in the ratio of 2:1:1(w/w). Each of these
mixtures was mixed with water (1:5 w/v), autoclaved and fermented with 5 per cent L.
acidophilus curd as inoculum at 37C for 12 h.
L. acidophilus count was found maximum in germinated + autoclaved + fermented BWT and
PWT food mixtures as compared to non-germinated mixtures. The pH declined with a
corresponding rise in titratable acidity in all the probiotic fermented food mixtures. The maximum
increase in titratable acidity was noticed in germinated + autoclaved + fermented BWT and PWT
food mixtures. Autoclaving and fermentation did not bring any change in moisture, ash, fat
whereas crude protein and crude fibre were reduced non-significantly on germination and
fermentation. Total soluble, reducing and non-reducing sugars increased significantly when food
mixtures were autoclaved but on germination and fermentation with L acidophilus curd lowered
down the level of total and non reducing sugars and increase in reducing sugars. Starch content of
all the food mixtures decreased as a result of germination, autoclaving and fermentation.
Autoclaving caused significant reduction in total and insoluble dietary fiber whereas soluble
fraction increased significantly. When autoclaved food mixtures subjected to fermentation for 12
h, it caused reduction in all dietary fibre constituents. Germinated food mixtures contained lower
contents of all dietary fibre as compared to non-germinated food mixtures. Similar trend was also
observed in case of total, soluble and insoluble -glucan contents of all food mixtures. B-complex
vitamins i.e. thiamine, riboflavin and niacin on autoclaving and fermentation showed reduction.
Germinated food mixtures contained higher values of all the three vitamins as compared to
non-germinated food mixtures of BWT and PWT. Total lysine contents of all food mixtures were
found to be decreased on autoclaving but germination and fermentation caused improvement in
total lysine. Protein fractions were found to be affected on all treatments. Phytic acid, polyphenols
and amylase inhibitor activity significantly reduced after autoclaving and fermentation.
Germination also caused reduction in all antinutrients. Simultaneously, a significant improvement
in vitro protein and starch digestibility and in vitro availability of minerals was observed in
autoclaved, fermented and germinated food mixtures. Total minerals were found unchanged on
autoclaving and fermentation. Developed products namely buttermilk, kadhi, papad and wadi
found organoleptically acceptable whereas dosa and idli were found unacceptable. Probiotic
buttermilk found more nutritious as compared to control buttermilk. Similarly, kadhi, papad and
wadi contained significantly higher contents of total lysine, in vitro protein and starch digestibility
and in vitro availability of calcium, iron and zinc and lower amount of antinutrients as compared
to control products and their respective food mixtures.
 
Date 2016-11-28T14:47:29Z
2016-11-28T14:47:29Z
2006
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/87883
 
Language en
 
Format application/pdf
 
Publisher CCSHAU