Probiotic milk samples were prepared using free, alginate (2%) and carrageenan (2%) encapsulated probiotic culture and fortified with fruit juice (10% v/v) of Prunus armeniaca, Rubus ellipticus, Prunus domestica and Syzygium cumini. The pH of milk samples decreased (6.06±0.06–3.33±0.08) and acidity increased (0.18±0–0.67±0.02 %) during 15 days of storage. Alginate microencapsulated culture was more stable as compared with carrageenan encapsulated and free culture. Milk samples prepared using alginate microencapsulated culture retained probiotic values of 6.65±0.02 and 6.55±0.03 log CFU/mL respectively in Syzygium cumini and Prunus domestica fortified probiotic milk up to day 5 of storage. The antioxidant power of fruit fortified probiotic milk decreased during storage. In DPPH radical scavenging and NORS assay percentage scavenging decreased from 61.09±1.17 to 38.77±1.42 and 62.66±0.56 to 40.61±0.90 respectively. In FRAP assay optical density decreased from 0.598±0.01 to

Probiotic Lactobacillus rhamnosus, microencapsulation, fruit fortified probiotic milk, antioxidant analysis

Probiotic milk samples were prepared using free, alginate (2%) and carrageenan (2%) encapsulated probiotic culture and fortified with fruit juice (10% v/v) of Prunus armeniaca, Rubus ellipticus, Prunus domestica and Syzygium cumini. The pH of milk samples decreased (6.06±0.06–3.33±0.08) and acidity increased (0.18±0–0.67±0.02 %) during 15 days of storage. Alginate microencapsulated culture was more stable as compared with carrageenan encapsulated and free culture. Milk samples prepared using alginate microencapsulated culture retained probiotic values of 6.65±0.02 and 6.55±0.03 log CFU/mL respectively in Syzygium cumini and Prunus domestica fortified probiotic milk up to day 5 of storage. The antioxidant power of fruit fortified probiotic milk decreased during storage. In DPPH radical scavenging and NORS assay percentage scavenging decreased from 61.09±1.17 to 38.77±1.42 and 62.66±0.56 to 40.61±0.90 respectively. In FRAP assay optical density decreased from 0.598±0.01 to

Ashwani Kumar and Dinesh Kumar (2016). Development of Wild Fruits Fortified Probiotic Milk using Lactobacillus rhamnosus Culture , Biological Forum – An International Journal 8(2): 22-28.