Development and evaluation of probioticated food mixes

Huchchannanavar, Shilpa; Vijayalakshmi, D.; Raveendra, Usha; Chandru,; Chavannavar, Suvarna

doi:10.5958/2277-9396.2016.00009.x

Cited by 2 publications

(2 citation statements)

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“…This helps in overcoming the limiting amino acids in each group. Among them, some have also used a small ratio of dairy product namely whey 49,52 and milk coprecipitate 50 along with other plant foods. Although the authors have claimed them to be non-dairy probiotic products, the reason for inclusion of the dairy products has not been justified.…”

Section: Resultsmentioning

confidence: 99%

A Study on Suitable Non Dairy Food Matrix for Probiotic Bacteria - A Systematic Review

Sridharan¹,

Das

2019

Curr Res Nutr Food Sci

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Fermentation by probiotic lactic acid bacteria makes food beneficial to the gut and has thepotential to be therapeutic. Most probiotic products in the market are dairy based even asthere is a growing demand for vegan probiotic foods. Though many studies on plant foods as a medium for probiotics havebeen carried out, only a few have been successful. Hence a systematic review of plant based probiotic products was conducted to identify the most suitable and acceptable plant foods medium for probiotic bacteria. For this, studies published and indexed in Google scholar between2002-2017 were manually searched and analyzed. The study includes substrates from different food groups and combinations: cereals (22%), pulses (3%), cereal-pulse mix (5%), vegetables (19%), fruits (32%), combination (16%) and unconventional foods (3%). Soymilk was found to be the most promising among pulse-based substrates. The shelf life and viability of probiotics varied from 7 days to 4 weeks based on the initial count, temperature, time, strain of bacteria and substrate. Though a majority of the studies were carried out with fruit substrates, good probiotic count, improvements in nutritional properties, better acceptability and quicker fermentation time was found incereal based products. Hence, it is concluded that cereal based products is more suitable for the production of non-dairy probiotic products.

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Section: Resultsmentioning

confidence: 99%

A Study on Suitable Non Dairy Food Matrix for Probiotic Bacteria - A Systematic Review

Sridharan¹,

Das

2019

Curr Res Nutr Food Sci

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“…Ricebean, foxtail millet and flexseed are always known for their high fibre contents. Many researchers reported that intake of functional ingredients like legumes, millets and oilseeds in the diet had a tremendous mode to increase daily dietary fiber consumption [24][25][26][27]. The crude fiber content decreased in FMM II which is due to the process of probiotification with Lactobacillus strains.…”

Section: Crude Fibermentioning

confidence: 99%

Nutritional and Microbiological Evaluation of Ricebean (Vigna umbellata) Based Probiotic Food Multi Mix Using Lactobacillus plantarum and Lactobacillus rhamnosus

Baruah¹,

Das²,

Sharma³

2018

J Prob Health

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The sustainable developmental goal emphasized a holistic approach to achieve zero hunger, good health and wellbeing till 2030. To achieve such goal, food diversifications like food fortification can be employed to prevent hunger, starvation and micronutrient deficiencies on a long term basis. One of the best food based approach to address these issues is by development of new value added products like Food Multi Mix from local functional ingredients for better affordability, accessibility and availability among vulnerable section of our community and also for reducing the major risk factors for noncommunicable diseases. WHO and FAO also focus on utilization of some underutilized legume or pulses in recent years. The use of microbial food additives in improving productivity of functional foods is currently generating a great deal of interest in scientific food industry. The objective of the study was to standardize ricebean based probiotic FMM and to evaluate its nutritional quality. Two FMM were developed namely FMM I and FMM II. All the ingredients were preprocessed before mixing together. FMM I was formulated based on energy density value between 1512.00-1890.00 kJ (360-450 kcal) per 100 g of sample and further by mixing all the ingredients at appropriate amount. Subsequently FMM II was formulated by inoculating probiotic bacteria viz Lactobacillus plantarum and Lactobacillus rhamnosus in FMM I both individually and in combination in different test samples. The test sample containing highest microbial viability after 30 days of storage was designated as FMM II. Both the Food Multi mixes had optimum macro and micronutrients. Results showed that probiotification played an important role in enhancing the nutrient content in FMM II. The Food Multi Mixes also had good physical properties in terms of bulk density, viscosity, water holding and fat holding capacity. Thus, the FMM concept had been an effective tool in developing food products from underutilized crops to bridge the gap between protein energy malnutrition in developing countries.

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Development and evaluation of probioticated food mixes

Cited by 2 publications

References 0 publications

A Study on Suitable Non Dairy Food Matrix for Probiotic Bacteria - A Systematic Review

A Study on Suitable Non Dairy Food Matrix for Probiotic Bacteria - A Systematic Review

Nutritional and Microbiological Evaluation of Ricebean (Vigna umbellata) Based Probiotic Food Multi Mix Using Lactobacillus plantarum and Lactobacillus rhamnosus

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