Quality Attributes of Optimized Tiger Nut (Cyperus esculentus) milk Based Probiotic Drink

Author: Malashree L., Ramachandra B. and Prabha R.

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Abstract

In this study objective was to prepare probiotic drink by blending of tiger nut aqueous extract (TNAE) and cow milk owing to dairy functional food. Tiger nut aqueous extract with dilution of 1:4 sterilized and inoculated with two probiotic strains Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis BB-12 separately and had titratable acidity 0.66 % LA and direct microscopic count of log107.54 per g. The blend of TNAE and cow milk was formulated to 75:25 had pH of 6.5; viscosity 0.98 cP at 20 °C, specific gravity of 1.001g/ml; titratable acidity of 0.15 % LA, lactose content of 0.40%, fat content of 4.02 %, protein of 2.80 %, total solid of 10.8 % with no lactose. The blended milk was heat treated at 85°C/30 min, 2% inoculum of Bifidobacterium BB-12, incubated at 37°C for 24 h yielded better titratable acidity of 0.86 % LA, DMC of 8.74 and best score for overall acceptability 8.25. Blend with 0.25 % stevia resulted in 0.85 % LA and 8.57 log10 cfu/ml and accepted w

Keywords

Tiger nut, Tiger nut aqueous extract, Probiotic drink, functional drink, Fermented beverage.