Development and Evaluation of Corn Milk Based Fermented Milk Inoculated with Lactiplantibacillus plantarum
Samten Tshering
Regulatory and Quarantine Officer, Bhutan Food and Drug Authority, Bhutan.
Viswanatha Angadi
*
Department of Food Science and Technology, College of Agriculture, Hassan, India.
C Ramkumar
Department of Food Science and Technology, College of Agriculture, Hassan, India.
K Purushotham
Department of Food Science and Technology, College of Agriculture, Hassan, India.
*Author to whom correspondence should be addressed.
Abstract
In the present study, the fermented drink is based on the corn milk and the bovine milk which got enormous nutritional and health benefits. In the mixture of pasteurized corn milk and bovine milk, mother culture containing the 2% of pure probiotic strain of Lactiplantibacillus plantarum was inoculated aseptically and allowed to ferment at 37℃ for 6–8 hrs. Fermented mixture was then sweetened with honey and flavoured with vanilla essence for its final tuning of the flavour. Sensory evaluation was carried out to study the consumer acceptance of the product. Results for microbiological parameters were found in compliance with the microbial safety standard of food products. Product had 15.47% protein, 3.83% total sugar and 1.47% total lipids. The initial values for the pH were recorded at 4.9 ± 0.02 and titratable acidity at 0.319 % lactic acid. Shelf- life study of the product was conducted by examining the variation of Lactobacillus counts on MRS agar plates. Lactic acid produced from the Lactobacillus bacteria metabolism causes variation in titratable acidity and pH. These variations also indicated shelf life of the product.
Keywords: Probiotics, corn milk, Lactiplantibacillus plantarum, fermented milk and lactic acid bacteria