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<p>The present study aims to develop a Whey-based probiotic beverage from Cucumber, Muskmelon, and White pumpkin along with <i>Lactobacillus acidophilus</i> LA-5 ATCC® 4356™, probiotic starter culture. Ten variants of probiotic beverage were formulated by blending the selected fruits with whey water that has either 1% Brown sugar (B1-B5) or 1% Stevia (S1-S5) respectively. Based on sensory evaluation of whey-fruit juice blends, B3 was found to have maximum overall acceptability scores and hence was selected for further fermentation. A fermentation time of 24h at 37 ℃ was optimized for B3, based on growth and physicochemical parameters observed during weekly intervals and compared with Food Safety and Standards Authority of India standards. Subsequently, during the 56<sup>th</sup> day, at a storage condition of 2–4 ℃, a gradual decline in probiotic viability was observed with subtle fluctuations in physicochemical parameters. Hence B3 blend indicated a promising probiotic formulation from whey-fruit juices that may have good nutritional benefits for human consumption.</p>

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Formulation and physicochemical study of a whey-based probiotic functional beverage

  • 期刊论文

  • 发表日期：

    2025年10月9日

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  • Nirmala Chockalingam,
  • Gomathi Elangovan,
  • Sanjay Govindaraj,
  • Pradeepa Sudhakar

摘要

The present study aims to develop a Whey-based probiotic beverage from Cucumber, Muskmelon, and White pumpkin along with Lactobacillus acidophilus LA-5 ATCC® 4356™, probiotic starter culture. Ten variants of probiotic beverage were formulated by blending the selected fruits with whey water that has either 1% Brown sugar (B1-B5) or 1% Stevia (S1-S5) respectively. Based on sensory evaluation of whey-fruit juice blends, B3 was found to have maximum overall acceptability scores and hence was selected for further fermentation. A fermentation time of 24h at 37 ℃ was optimized for B3, based on growth and physicochemical parameters observed during weekly intervals and compared with Food Safety and Standards Authority of India standards. Subsequently, during the 56th day, at a storage condition of 2–4 ℃, a gradual decline in probiotic viability was observed with subtle fluctuations in physicochemical parameters. Hence B3 blend indicated a promising probiotic formulation from whey-fruit juices that may have good nutritional benefits for human consumption.