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World Journal of Pharmacy and
Pharmaceutical Sciences

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Pharmaceutical and Medical Research and Technology

Impact Factor : 8.025

ICV : 84.65

WJPPS Citation

	All	Since 2019
Citation	5450	3969
h-index	23	20
i10-index	134	84

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WJPPS introducing updated version of OSTS (online submission and tracking system), which have dedicated control panel for both author and reviewer. Using this control panel author can submit manuscript

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New Impact Factor

WJPPS Impact Factor has been Increased to 8.025 for Year 2024.

WJPPS Rank with Index Copernicus Value 84.65 due to high reputation at International Level

Scope Indexed

WJPPS is indexed in Scope Database based on the recommendation of the Content Selection Committee (CSC).

WJPPS: APRIL ISSUE PUBLISHED

April Issue has been successfully launched on 1 April 2024.

Abstract

SUITABILITY OF CERTAIN NON-DAIRY FOOD SUBSTANCES PROCESSED BY LACTIC ACID FERMENTATION FOR APPLICATIONS AS PROBIOTICS

Gopa Sarma*, Gayatri Bakshi, Sneha Mehta, Sarah Jenny Oommen, Tina Subnani

ABSTRACT

Suitability of various kinds of non dairy juices like chayote squash juice, mint leaves (Mentha viridis) and wheat grass (Triticum aestivum) processed by lactic acid fermentation was tested. These products were tested for assessment of selected quantitative analysis (pH, titrable acidity expressed as lactic acid and citric acid, ascorbic acid, reducing sugar) and sensory parameters. The juices showed sufficiently low pH values even after 158 hrs. Sensory analysis showed that chayote squash had pleasant sour taste and flavour as a result of lactic acid produced by lactic acid bacteria. Hence, chayote squash (Sechium edule) juice was considered suitable for preparation of products by fermentation with probiotic bacteria.

Keywords: Probiotics, Lactic acid bacteria, Lactic acid fermentation, Non-dairy products, Sensory analysis.

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