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Optimisation of the formulation for barley–milk composite‐based fermented drink
Author(s) -
Ahuja Kunal Kumar,
Singh Ashish Kumar,
Bala Kiran,
Arora Sumit,
Sabikhi Latha
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12328
Subject(s) - food science , streptococcus thermophilus , lactobacillus plantarum , fermentation , barley flour , response surface methodology , central composite design , composite number , chemistry , mathematics , biology , wheat flour , lactobacillus , lactic acid , bacteria , chromatography , algorithm , genetics
The effect of barley flour concentration, Lactobacillus plantarum NCDC 344 (Lp344) and co‐culture ( Streptococcus thermophilus 20) inoculum levels on the sensory quality, Lp344 count, β‐glucan content and viscosity of barley–milk composite‐based fermented drink was investigated. A central composite rotatable design of response surface methodology was used for optimisation of the formulation. Of the three formulation variables, barley flour concentration was found to be the most critical as it significantly affected overall acceptability, Lp344 count and β‐glucan content ( P < 0.01). The optimised drink rated 7.80 on a 9‐point hedonic scale, and contained 8.59 log cfu/ mL of Lp344 cells and 0.144 g/100 g of β‐glucan.