Formulation and evaluation of probiotic beverage

Matrix tablets were prepared using Sodium alginate and Hydroxypropylmethylcellulose acetate succinate HPMCAS as matrix forming components, with three different combinations by wet granulation method.

Formulation and evaluation of probiotic beverage

Download PDF Abstract Food processing is the set of ways and methods used to transform uncooked parts into food or to convert food into different types for consumption by means of people or animals both in the house and by the food processing enterprise.

Formulation and evaluation of probiotic beverage

Food processing more often than not takes smooth, harvested plants or slaughtered and butchered animal products and uses these to produce attractive, marketable and mainly long-life food merchandise. An identical process is used to provide animal feed. Severe examples of food processing comprise the delicate preparation.

Food processing combines uncooked food parts to provide marketable food products that can be effectively ready and served by means of the purchaser.

Food processing probably involves events reminiscent of mincing and macerating, liquefaction, emulsification, and cooking, pickling, pasteurization, and many other types of renovation, and canning or other packaging. Keywords Food processing, microorganisms, Preservation, refrigeration, food, quality of food Review More than eighty per cent of wheat produced in India is consumed in the form of chapaties a flat unleavened baked product and different traditional food such as parothas, poories etc.

Chapaties also kind a fundamental factor of the staple food plans for Indian armed forces. Chapaties preserved in in a position-to-devour kind is ideally fitted to operational situations the place cooking services become confined or non-existent.

Despite big advertising expertise, commercial marketing of chapaties has no longer picked up due to excessive perishability. The shelf-lifetime of freshly baked chapaties is h they usually turn out to be unfit for consumption due to development of mould progress, ropiness and texture deterioration relying upon storage conditions [ 1 ].

More than a few attempts have been made to continue chapaties with using antimycotic sellers like propionic acid, sorbic acid and different components for greater than 6 months.

However, for the duration of storage the chapaties developed moderate bitter after taste because of preservative. Not too long ago lengthy shelf-lifestyles chapaties had been developed with the aid of reducing the attention of sorbic acid in blend with bio preservative nisin.

Though these chapaties had been preferred by using the civilian buyers as well as Indian military during enormous scale trials, demand nonetheless persists for the chapaties without any chemical preservatives. As a result, makes an attempt had been made to develop shelf-steady, no preservative chapaties utilizing thermal processing and evaluate their storage balance in bendy retort pouches [ 2 ].

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Starch noodles or cellophane noodles are general staple foods in lots of Asian countries in which China is the biggest creation and consuming nation. In contrast to the opposite types of noodles similar to wheat noodles or pasta where gluten protein is in charge for forming the community to combine different add-ons to type visco-elastic dough, starch noodles are made handiest from free-gluten starches and water, hence the starch homes are predominant for noodle processing and final product first-rate.

The starch noodles may also be produced by means of shedding, cutting or extruding method [ 3 ]. The usual traits of these methods are warmness remedy starch dough or slurry that are boiling or steaming to gelatinize the starch and cooling or freezing to speed up retro gradation procedure which fixes noodle constitution.

However, cooling is desired to freezing in noodle production due to the fact more time and rate are required for freezing treatment. Noodle characteristics are most commonly outlined with the aid of visual attributes of the dry and cooked noodles.

Formulation and evaluation of probiotic beverage

The dry starch noodles must be excessive transparence, excessive glossiness, inexistence of discoloration and straightly great threads.

The primary characteristics for cooked starch noodles are texture and mouth, suppose, they will have to stay firmness, now not sticky after cooking, excessive tensile strength, quick cooking time and low cooking loss.To receive news and publication updates for Journal of Nutrition and Metabolism, enter your email address in the box below.

The microorganisms enumerated in the studied kefir beverage meet the specifications suggested by FAO/WHO (), which recommends that probiotic beverages should contain at least 10 7 and 10 4 CFU mL −1 of bacteria and yeast counts, respectively, at the end of 30 days of storage period.

Probiotic foods are any foods that contain a beneficial, live bacterium. The most common of these is Lactobacillus acidophilus, the bacteria found in yogurt and some other dairy products. It was the bacteria in the first probiotic food introduced as acidophilus milk in the s.

This milk was touted as a supplement to help people with various digestive problems. Do you drink Almond milk? Here is a round-up of the best and worst almond milks, and what to look for in a brand.

Almond milk is one of an ever-growing line of non-dairy alternatives to traditional cow’s milk. An analysis of the results presented by the different mathematical methodologies allowed for the selection of 2 probiotic beverage formulations: the first, determined by the survival analysis, contained 49% cheese whey in its formulation, and the second, determined by the .

Use: Xanthan gum: Mesh size 88, food grade, gluten free, USP/NF/FCC, sold by weight, is manufactured in Austria by fermentation of carbohydrates containing raw materials like glucose syrup from maize, as well as sugar from sugar beet or sugar cane.

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