食品加工与技术杂志

抽象的

Development, Quality Evaluation and Shelf Life Studies of Probiotic Beverages using Whey and Aloe vera Juice

Sasi Kumar R

The investigation was aimed to develop a probiotic beverage using whey and Aloe vera juice. Bifidobacterium bifidus (BB) was used as the probiotic organism, the level of whey and Aloe vera juice, addition of probiotic inoculums and fermentation time were optimized on the basis of sensory quality evaluation. The blend ratio 70:30 of whey and Aloe vera juice and whey fermented for 9 hrs using inoculums 1% BB resulted with highest sensory scores for overall acceptability. The developed probiotic beverage could be recommended for the large scale production at industrial level.