Functional Lactic Beverage Supplemented with Commercial Lactic Acid Bacteria

Saba Nasir; Farah Ather; Zahoor Uddin; Muhammad Faiq; Muhammad Rafiullah Khan; Afrasiab Khan Tareen; Adeela Yasmeen; Muhammad Afzaal; Muhammad Tahir Nadeem; Muhammad Zia Shahid; Muhammad Aamir

doi:10.14233/ajchem.2016.19183

Issue

Vol. 28 No. 1 (2016): Vol 28 Issue 1

Issue Published : October 5, 2015

This work is licensed under a Creative Commons Attribution 4.0 International License.

Functional Lactic Beverage Supplemented with Commercial Lactic Acid Bacteria

https://doi.org/10.14233/ajchem.2016.19183

Saba Nasir

Punjab Food Authority, Government of Punjab, Lahore-54000, Pakistan

Farah Ather

Punjab Food Authority, Government of Punjab, Lahore-54000, Pakistan

Zahoor Uddin

Department of Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand

Muhammad Faiq

Department of Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand

Muhammad Rafiullah Khan

Department of Packaging and Materials Technology, Kasetsart University, Bangkok 10900, Thailand

Afrasiab Khan Tareen

Department of Biotechnology, Kasetsart University, Bangkok 10900, Thailand

Adeela Yasmeen

Department of Food Science, Nutrition & Home Economics, Government College University, Faisalabad-38000, Pakistan

Muhammad Afzaal

Department of Food Science, Nutrition & Home Economics, Government College University, Faisalabad-38000, Pakistan

Muhammad Tahir Nadeem

Department of Food Science, Nutrition & Home Economics, Government College University, Faisalabad-38000, Pakistan

Muhammad Zia Shahid

Department of Food Science, Nutrition & Home Economics, Government College University, Faisalabad-38000, Pakistan

Muhammad Aamir

Department of Food Science and Technology, Kasetsart University, Bangkok 10900, Thailand

Corresponding Author(s) : Muhammad Aamir

aamirbajwa_uaf@yahoo.com

Asian Journal of Chemistry, Vol. 28 No. 1 (2016): Vol 28 Issue 1
Article Published : October 5, 2015

Abstract

Probiotic dietary intervention is considered as judicious and sustainable approach for integrated health, as well as, to cope with chronic diseases. In current exploration, lactic beverage was formulated by inoculating different concentrations of commercial lactic acid bacteria (LAB) in whey protein concentrate with addition of fresh mango juice, stored (5 °C) and the product was subjected to physicochemical analysis and hedonic response, periodically. Four treatments were prepared by using different concentration of lactic acid bacteria and stored for stability check and compared with control. The functional lactic beverage showed significant (p < 0.05) differences among pH, acidity, protein and lactose contents during storage period as well as within treatments. The hedonic response revealed that lactic beverage can be stored best for 10 days at refrigeration temperature.

Keywords

Lactic beverage Probiotics Lactic acid bacteria Whey protein concentrate

Nasir, S., Ather, F., Uddin, Z., Faiq, M., Khan, M. R., Tareen, A. K., … Aamir, M. (2015). Functional Lactic Beverage Supplemented with Commercial Lactic Acid Bacteria. Asian Journal of Chemistry, 28(1), 43–46. https://doi.org/10.14233/ajchem.2016.19183

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References

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References

A. Palou, C. Pico and M.L. Bonet, Nutr. Rev., 62, 169 (2004); doi:10.1301/nr.2004.jul.S169-S181.

H. Lewis, Global Market Review of Functional Soft Drinks-Forecasts to 2014: Market Values and Volumes for Global Functional Soft Drinks, Aroq Limited, Bromsgrove, pp. 4-14 (2009).

X. Pan, F. Chen, T. Wu, H. Tang and Z. Zhao, Food Contr., 20, 598 (2009); doi:10.1016/j.foodcont.2008.08.019.

L. Makras, G. Van Acker and L. De Vuyst, Appl. Environ. Microbiol., 71, 6531 (2005); doi:10.1128/AEM.71.11.6531-6537.2005.

M. Pescuma, E.M. Hébert, F. Mozzi and G. Font de Valdez, Int. J. Food Microbiol., 141, 73 (2010); doi:10.1016/j.ijfoodmicro.2010.04.011.

W. Horwitz, Official Methods of Analysis of the Association of Official Analytical Chemists edn 13 (1980).

AACC, Approved Methods of the American Association of Cereal Chemists, (CD-ROM), Scitech Book News, Ringgold Inc, Portland, edn 10 (2001).

M. Koiche and B.A. Dilmi, Afr. J. Biotechnol., 9, 1635 (2010).

R. Coda, C.G. Rizzello, A. Trani and M. Gobbetti, Food Microbiol., 28, 526 (2011); doi:10.1016/j.fm.2010.11.001.

P. Jelen, R. Currie and V.W. Kadis, J. Dairy Sci., 70, 892 (1987); doi:10.3168/jds.S0022-0302(87)80089-9.

F. Sampedro, D. Rodrigo and M. Hendrickx, J. Food Eng., 86, 133 (2008); doi:10.1016/j.jfoodeng.2007.09.019.

C.H. Lee, Food Contr., 8, 259 (1997); doi:10.1016/S0956-7135(97)00015-7.

M. Pescuma, E.M. Hébert, F. Mozzi and G. Font de Valdez, Food Microbiol., 25, 442 (2008); doi:10.1016/j.fm.2008.01.007.

T. Kar and A.K. Misra, Rev. Microbiol., 30, 163 (1999); doi:10.1590/S0001-37141999000200015.

S.M. Wakil, O.T. Ayenuro and K.A. Oyinlola, Food Nutr. Sci., 5, 495 (2014); doi:10.4236/fns.2014.56059.

B.B. Solak and N. Akin, J. Food Sci. Eng., 2, 129 (2012).

S.Y. Lim, B.G. Swanson, C.F. Ross and S. Clark, J. Dairy Sci., 91, 1308 (2008); doi:10.3168/jds.2007-0391.

C.M. Ajila, S.G. Bhat and U.J.S. Prasada Rao, Food Chem., 102, 1006 (2007); doi:10.1016/j.foodchem.2006.06.036.

Issue

Vol. 28 No. 1 (2016): Vol 28 Issue 1

Functional Lactic Beverage Supplemented with Commercial Lactic Acid Bacteria

Corresponding Author(s) : Muhammad Aamir

Abstract

Keywords

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