FORMULATION AND OPTIMIZATION OF MALTED BARLEY BASED SYMBIOTIC BEVERAGE BY RESPONSE SURFACE METHODOLOGY

Main Article Content

NEHA MISHRA
ENA GUPTA
RANU PRASAD
PRIYANKA SINGH

Abstract

The study aims to formulate fermented beverages by the addition of malted barley in whey water (100 ml) with inoculation of the strain of lactobacillus planturum and lactobacillus acidophillus at 37°C for 7h. Three different levels of malted barley flour (2-5%), sugar (1-3 g) and amount of inoculums (0.5%-2%) were optimized on the basis of their sensory attributes (color, flavor, consistency, and overall acceptability) and lactobacillus count by using response surface methodology. Malted barley flour (3.5%), sugar (2%) and inoculum (1.25%) was found optimum for preparation of fermented beverages. The physico-chemical and microbiological evaluations of the most accepted formulations were carried out at weekly intervals during the storage period of 21 days under refrigeration storage (7±1°C). Acidity and the viability of probiotic bacteria were 4.1 and 8.12 log CFU/ml, respectively at the end of the storage period, indicating the good keeping quality over three weeks.

Keywords:
Barley, beverages, fermented, lactobacillus count, malting, whey

Article Details

How to Cite
MISHRA, N., GUPTA, E., PRASAD, R., & SINGH, P. (2020). FORMULATION AND OPTIMIZATION OF MALTED BARLEY BASED SYMBIOTIC BEVERAGE BY RESPONSE SURFACE METHODOLOGY. Journal of Advances in Food Science & Technology, 7(1), 12-20. Retrieved from https://www.ikprress.org/index.php/JAFSAT/article/view/5175
Section
Original Research Article

References

Charalampopoulos D, Wang R, Pandiella SS, Webb C. Application of cereals and cereal components in functional foods: a review. Int J Food Microbiol. 2002;79:131-141.

Baik BK, Ullrich SE. Barley for food: characteristics, improvement and renewed interest. Journal of cereal science. 2008;48 (2):233-42.

Senhofa S, Kince T, Galoburda R, Cinkmanis I, Sabovics M, Sturite I.. Effects of germination on chemical composition of hull-less spring cereals. In: Proceedings of Research for Rural Development. 2016;91-97.

Sharma S, Saxena DC, Riar CS. Analysing the effect of germination on phenolics, dietary fibres, minerals and γamino butyric acid contents of barnyard millet (Echinochloa frumentaceae). Food Biosci. 2016;13:60-68.

Koh SJ, Kim JS. Prebiotics: Germinated barley foodstuff for the prevention of colitis‐associated colon cancer?. Journal of Gastroenterology and Hepatology. 2011;26(8): 1219-20.

Singh AK, Singh K. Utilization of whey for the production of instant energy beverage by using response surface methodology. Advance Journal of Food Science and Technology. 2012;4(2):103-11.

A.O.A.C. Official Methods of Analysis of AOAC International, 19th edition, AOAC International Publishers, USA; 2012.

Sadasivam S, Manickam A. Biochemical Methods Revised 2nd Edn. New Age International (P) Ltd, Publishers; 2005.

Goode DL, Wijngaard HH, Arendt EK. Mashing with unmalted barley-impact of malted barley and commercial enzyme (Bacillus spp.) additions. Technical quarterly-Master Brewers Association of the Americas. 2005;42(3):184-98.

Karki DB, Kharel GP. Effect of finger millet varieties on chemical characteristics of their malts. African Journal of Food Science. 2012;6 (11):308-16.

Nazni P, Pradheepa S. Physico-chemical analysis and organoleptic evaluation of papads prepared from jowar millet flour. International Journal of Current Research. 2010;3:33-7.

Warle B, Riar C, Gaikwad S, Mane V. Effect of germination on nutritional quality of soybean (Glycine max). Red. 2015;1(1.3).

Coulibaly A, Chen J. Evolution of energetic compounds, antioxidant capacity, some vitamins and minerals, phytase and amylase activity during the germination of foxtail millet. American Journal of Food Technology. 2011;6(1):40-51.

Kedia G, Wang R, Patel H, Pandiella SS. Use of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties. Process Biochemistry. 2007;42(1): 65-70.

Arora S, Jood S, Khetarpaul N. Effect of germination and probiotic fermentation on nutrient composition of barley based food mixtures. Food Chemistry. 2010;119(2):779-84.

Ahuja KK, Singh AK, Bala K, Arora S, Sabikhi L. Optimisation of the formulation for barley–milk composite‐based fermented drink. International Journal of Dairy Technology. 2017;70(2):237-44.

Salmerón I, Thomas K, Pandiella SS. Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages. Journal of Functional Foods. 2015;15:106-15.

Gupta S, Cox S, Abu-Ghannam N. Process optimization for the development of a functional beverage based on lactic acid fermentation of oats. Biochemical Engineering Journal. 2010;52(2-3):199-204.

Thakkar P, Vaghela B, Patel A, Modi HA, Prajapati JB. Formulation and shelf life study of a whey-based functional beverage containing orange juice and probiotic organisms. International Food Research Journal. 2018;25(4).

Chatterjee G, De Neve J, Dutta A, Das S. Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability. Revista Mexicana de Ingeniería Química. 2015;14(2):253-64.

Naik YK, Khare A, Choudhary PL, Goel BK, Shrivastava A. Studies on physico-chemical and sensory characteristics of whey based watermelon beverage. Asian Journal of Research in Chemistry. 2009;2(1):57-9.

Kumar H, Salminen S, Verhagen H, Rowland I, Heimbach J, Bañares S, Young T, Nomoto K, Lalonde M. Novel probiotics and prebiotics: road to the market. Current opinion in biotechnology. 2015;32:99-103.

Gupta M, Bajaj BK. Development of fermented oat flour beverage as a potential probiotic vehicle. Food Bioscience. 2017;20: 104-9.

Gautam N, Sharma N. Quality attributes of a novel cereal based probiotic product prepared by using food grade lactic acid bacteria.

Food and Agriculture Organization of the United Nations. Codex standard for fermented milks 243. Rome: FAO; 2013.