{"product_id":"probiotication-of-beverages-using-whey-and-watermelon-juice-von-prabhakar-shukla","title":"Probiotication of beverages using whey and watermelon juice","description":"\u003cp\u003eScientific Essay from the year 2014 in the subject Health - Nutritional Science, grade: 8.52, Gautam Buddha University (Gautam Buddha University (GBU), Greater Noida-201308, Uttar Pradesh, India), course: M.Tech, language: English, abstract: The aim of this study was to develop a probiotic beverage using whey and Watermelon juice Lactobacillus acidophilus was used as the probiotic organism. Optimization of the probiotic watermelon beverage as well as the establishment of a sensory profile by using chemical, microbiological, and quantitative descriptive analysis. For best blend optimization, we used RSM 6.0 trial software. Fermentation time using 1 per cent inoculum of L. acidophilus was optimized on the basis of RSM trial version, The 65:35 blend ratio of whey and watermelon juice fermented for 24 hrs. gave desirable results with highest sensory scores for overall acceptability and a total viable count of more than 106 cfu ml-1.beverage kept for 20 days below refrigerated temp and 120 hrs. at ambient temperature for the analysis for sensory and changes in titrable acidity, pH, total viable count.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783656843870\"\u003e\u003ch3\u003e\u003c\/h3\u003e\u003c\/div\u003e","brand":"Libri","offers":[{"title":"Softcover - 9783656843870","offer_id":39433606234205,"sku":"9783656843870","price":17.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/824c9058-7693-4d77-afb0-a87d82a741de.jpg?v=1778135302","url":"https:\/\/shop.autorenwelt.de\/products\/probiotication-of-beverages-using-whey-and-watermelon-juice-von-prabhakar-shukla","provider":"Autorenwelt Shop","version":"1.0","type":"link"}