


Volume 20 No 20 (2022)
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Development And Characterization Of Lemon And Ginger Juice Based Probiotic Beverage
Chandrakala Ganeshrao Sonwane1 , Nissar Ahmad Reshi2*
Abstract
Focused on the development of a lemon and ginger probiotic beverage with addition of inoculum level ranged 8
to 10 per cent and the incubation time 10 hrs. The probiotic sample prepared with 10 % LAB strains
(Lactioplantibacillus plantarum and Lactobacillus delbrueckii) was found to be organoleptically more acceptable
than other samples prepared with 8% inoculum.According to the results of the storage study's organoleptic
evaluation, the product's taste and flavour can be preserved for one month in refrigerator storage (40C),
considering the high viable cell count (109cfu/ml) even after 4 weeks of storage, as well as the technological and
economic viability.It supports the viability of using lemon and ginger juice for commercial purposes. Further
results of chemical analysis after storage periods TSS concentration w was found to be decreased from a starting
value14 to 13.60 Brix. Further changes in pH, acidity and ascorbic acid were found to be 3.6, 3.5, 3.4, 3.2, 3.1, 1.2,
1.5, 2.0, 2.1, 2.5 and 20.10, 21.05, 19.00, 19.25, 18.64 respectively. Microbial analysis results show that the
prepared beverage has no harmful traces of mold, yeast or coliform bacteria. To conclude, developing lemon and
ginger juice-based probiotic beverages was safe for four weeks.
Keywords
Lemon and Ginger juice, Lactobacillus delbrueckii, Lactioplantibacillus plantarum.
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