Optimisation of the formulation for barley–milk composite‐based fermented drink

Abstract

The effect of barley flour concentration, Lactobacillus plantarum NCDC344 (Lp344) and co-culture (Streptococcus thermophilus 20) inoculum levels on the sensory quality, Lp344 count, b-glucan content and viscosity of barley-milk composite-based fermented drink was investigated. A central composite rotatable design of response surface methodology was used for optimisation of the formulation. Of the three formulation variables, barley flour concentration was found to be the most critical as it significantly affected overall acceptability, Lp344 count and b-glucan content (P < 0.01). The optimised drink rated 7.80 on a 9-point hedonic scale, and contained 8.59 log cfu/ mL of Lp344 cells and 0.144 g/100 g of b-glucan.

Optimization of Formulation for Development of Amaranth Incorporated Composite Fermented Milk Drink using Response Surface Methodology

“…Overall acceptability (OA) of AICFMD reflected the panellist's collective choice based on colour, appearance, flavour, consistency and sweetness (Ahuja, 2015). Table 1 indicated that the average OA score of AICFMD ranged from 6.59 to 7.84.…”