Effect of ultrasound treatment on white finger millet-based probiotic beverage

• DOI: 10.1016/j.meafoo.2023.100090
• Publication Date: 2023-05-08T05:56:00Z
• Authors: L. Meena; Malini Buvaneswaran; T.S. Byresh; C.K. Sunil; Ashish Rawson; N. Venkatachalapathy

This study aimed to examine the impact of ultrasound on white finger millet-based probiotic beverages (WFMPB). The process variables such as amplitude and treatment time for were obtained using response surface methodology. Ultrasound (US) treatments applied before after inoculation trigger culture growth. US-treated WFMPB evaluated total phenolic content, flavonoid antioxidant activity, reducing sugars, viable cell count, particle size, sugar analysis, volatile organic compounds fermentation compared with control (sterilized). phenol content samples significantly increased. Glucose, fructose, sucrose, galactose, maltose observed be major sugars in WFMPB. size was smaller than those non-sonicated Viable counts US (8.56 log CFU/ mL) (8.31 higher (7.76 mL). Collectively, present suggested that millet a substrate beverage production could overcome concerns regarding high cholesterol lactose intolerance dairy products developed countries, well economic developing countries. In future, proliferation kinetics probiotics during storage period can studied. Thus, fermented L. rhamnosus is good healthy probiotic-rich functional food.