Vol. 9, Issue 1 (2020)

Author(s):
Shendge SN and Patharkar SR

Abstract:
The present investigation was carried to standardize the processing technology for preparation of cereal milk with millet (Panicum) and barley (Hordeum vulgare) as cereal by fortification with garden cress seed and pumpkin seed powder into it fermenting with Lactobacilli and Bifidobacteria cultures to the development of nondairy probiotic products in its effort to utilize the abundant natural resources by producing high quality functional products Probiotics represent probably the functional food, as a live microbial supplement which upon ingestion in certain numbers exert health benefits beyond inherent general nutrition with the objectives, to study the sensory characteristics of probiotic beverages using above grains and to study the physicochemical and proximate composition of accepted beverages.