Vol. 7, Issue 2 (2018)

Author(s):
Sudheendra Ch VK, Madhavi TV, Gopikrishna G and Rajiv K Shah

Abstract:
Objective of the present investigation was to assess the microbial changes occurring in the formulated synbiotic lassi containing carrot juice. A (probiotic lassi), and B (synbiotic lassi) were initially evaluated on 0th day and later at an interval of 7 day period up to 28 days, wherein the samples were stored at refrigerated conditions 4 ± 1 ºC. During refrigerated storage of 28 days, Lactobacillus count remained well above 108 cfu/ml in both the samples (A and B). Coliforms were found to be absent along with yeast and mold count throughout the storage study. These products can surge ahead in market as appealing functional fermented beverage for consumers giving health benefits due to presence of probiotic culture, FOS and other beneficial constituents from carrot juice.