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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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