Probiotication of Underutilized Wild Fruit Juices (Manipur) by Limosilactobacillus fermentum Strain BTFSN
Authors
-
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043 ,IN
Babina Chanu Khomdram -
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043 ,INThirumani Devi. A
DOI:
https://doi.org/10.21048/IJND.2024.61.1.36630Keywords:
Fruit, probiotics, fermentation, beverage, lactobacillus, limosilactobacillus fermentum, Underutilised Wild Fruit (UWF).Abstract
Growing lactic acid bacteria in fruit juices has gained popularity recently as a way to improve nutritional and sensory aspects while also offering health advantages. The demand for non-dairy food products has grown among consumers in recent years, particularly among lactose intolerant people. The current work aims to create probiotic
Underutilized Wild Fruit (UWF) juices from Manipur by using probiotic bacteria Lactobacillus fermentum BTFSN. The UWF juice extract was added with the strain BTFSN and subjected to fermentation (25°C) as well as storage at refrigeration (4°C). The viability of the strain was found to be at an optimal level of 8 days of fermentation (25°C) and 20 days of storage (4°C). Fruit sugar, pH, and acidity all decreased which is a significant nature of probiotic viability. The antioxidant properties of the chosen fruits was studied and found out to have high amounts of antioxidant activity. The sensory assessment shows lowest acceptability in the control variation and shows high acceptability in the variation added with the BTFSN strain. Hence, it may be concluded that UWF juices have the potential to serve as a vehicle for the administration of probiotics and a nutritious drink to enhance overall well-being, particularly for individuals with milk allergies or intolerances.
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