Scribd
Upload
252 views17 pages

Food Process Review II

This document describes the process of developing a probiotic mango milkshake premix. A team isolated Lactobacillus acidophilus from milk and grew it in MRS broth. They processed ripe mangoes by washing, peeling, pulping, and extracting juice using enzyme treatment. The mango juice was inoculated with L. acidophilus and fermented. To make the premix, they combined the fermented mango juice, milk powder, sugar, glucose, and coloring in a blender. Sensory evaluation found no significant difference in taste between the probiotic and non-probiotic juices. The premix provides probiotics through mango juice to support gastrointestinal and immune health.

Uploaded by

ermias
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
252 views17 pages

Food Process Review II

This document describes the process of developing a probiotic mango milkshake premix. A team isolated Lactobacillus acidophilus from milk and grew it in MRS broth. They processed ripe mangoes by washing, peeling, pulping, and extracting juice using enzyme treatment. The mango juice was inoculated with L. acidophilus and fermented. To make the premix, they combined the fermented mango juice, milk powder, sugar, glucose, and coloring in a blender. Sensory evaluation found no significant difference in taste between the probiotic and non-probiotic juices. The premix provides probiotics through mango juice to support gastrointestinal and immune health.

Uploaded by

ermias
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 17

PREPARATION OF PROBIOTICMANGO

MILKSHAKE PREMIX

Jibril Hassen ( 18BCM0154)


Lemma Lachore (18BCM0157)
Sara Admasu (18BCM0158)
Ermias Nigussie (18BCM0151)
Bethelehem Zeleke ( 18BBT0300)
INTRODUCTION
Probiotic are living microorganisms which provide health benefit when consumed to improve and
to restore gut microbiota.
When you lose "good" bacteria in your body, for example after you take antibiotics, probiotics can
help to replace them.
They can help balance your "good" and "bad" bacteria to keep your body working the way it
should.
They used in the reduction of the serum cholesterol level also used in improvement of
gastrointestinal function.
Many types of bacteria are classified as probiotics. They all have different benefits, but most come
from two groupS
1) Lactobacillus. This may be the most common probiotic. It's the one you'll
find in yogurt and other fermented foods. Different strains can help with
diarrhoea and may help people who can't digest lactose, the sugar in milk.
2) Bifidobacterium you can find it in some dairy products. It may help ease
the symptoms of irritable bowel syndrome.
3) Saccharomyces boulardii is a yeast found in probiotics. It appears to help
fight diarrhoea and other digestive problems.
LACTIC ACID BACTERIA
Lactic acid bacteria (LAB) are generally recognized as safe microorganisms. Most of
probiotics include LAB group, which is isolated from safe sources, such as fermented
dairy products and can be introduced as probiotics. They grow under similar condition.
Development of probiotic premix
Probiotic are consumed in dairy based product such as yogurt. But recently non
diary alternative have been developed by inoculating fruit juice with probiotics
hence it is safe and good for consumption compared to diary product.
Incorporation of probiotic with fruit juice is gaining popularity by many peoples
which demand non diary based probiotic product.
Further more mango juice provides vitamins, minerals, flavonoid which are known
in promoting human health.
LITERATURE REVIEW
Research paper on probiotic mango juice milkshake has done by some researchers.
They used different source(raw material) for isolation of probiotics. Most the
researchers have done with lactic acid bacterial group. They tried to modify the
methodologies for improvement of probiotification which result in successful
colonization and propagation for expression of its health-promoting effects.
They focused on moist mango juice.
LITERATURE SURVEY
No Research Name of source of References
titel probiotic probiotic
1 Probiotification of mango juice L. plantarum Diary product Mohamed Afzal
by lactic acid bacteria and quality and hasa, Md Yasin
assessment by at refrigerated L. fermentum
storage condition
2 Development of Probiotic Fruit Lactobacillus Diary product https://www.md
Juices Using Lactobacillus
rhamnosus GR-1 Fortified with
rhamnosus GR- yoghurt pi.com/2311-
Short Chain and Long Chain Inulin 1 5637/4/2/27/htm
Fiber

3 Probiotification of mango L. plantarum https://www.researchgate


.net/publication/2776349
and sapota juice using L. 57_Probiotication_of_ma
plantarum NCDC LP20 ngo_and_sapota_juices_
using_Lactobacillus_plan
tarum_NCDC_LP_20

4
5
NOVELTY

• Usage lemon flavour which gives for good flavour and improvement health
condition for , pregnant women, elderly people, and people with
compromised immune systems. For people with compromised immune
systems due to disease or treatment for a disease (such as cancer
 chemotherapy) taking probiotics may actually increase one's chances of
getting sick.
• Since lemon has quality of enhancing immunity every body can use a lemon
flavour included mango milkshake premix.
PROCESS TO MAKE THE PRODUCT/SURVICE

Isolation of Lactobacillus acidophilus


Lactic acid bacterium will isolated from milk .The strain isolation was based on
the colony appearance at initial stage.
The isolated strain was compared with that of the Standard Culture.
The Lactobacillus plant arum is made to grow in in a suitable culturing
media(MRS broth) at a temperature of 37°C for 24 h.
The sub-cultured species were subjected to various biochemical tests.
PROCESSING OF THE MANGO.

• Good quality mango was purchased from local market and allowed to
ripen(5-7 days).
• A ripen mango was washed with tap water and later sterile water for surface
sterilization.
• Mango is peeled with sharp knife and then cut into small pieces and made
into pulp with the help of a laboratory blender.
Extraction of juice by enzyme treatment and analysis

• After pulping, 0.1 g/l potassium metabisulphate was added as a preservative and kept
in a freezer at –4°C for further use.
• The activity of enzyme reaction was stopped by heating at 100°C for 10 min.
• The juice extracted was stored at 4°C and then subjected to analysis of reducing
sugars, total acidity, pH and soluble solid content
Inoculation on to substrates:
A 2% inoculum of L. acidophilus is added to the substrates respectively, for cell fermentation.
• Probiotification experiments were conducted in 150 ml Erlenmeyer flasks containing 100 ml
of pasteurised (at 85°C for 15 min) mango.
CONT..

• All samples were inoculated with a 24 h culture (105 CFU/ml) and incubated at 30°C
for 72 h.
• After probiotification, fruit juices were stored for further analysis
Preparation of milkshake premix .
Half cup of sugar ,1cup of milk powder,3 spoon of glucose is added to elrctric blender.
A 5ml of mango probiotic solution is added.
• And coloring agents are added and milkshake is produced finally
SAMPLE PREPARATION

• Probiotic mango is provided in required amount.


• Milk powder is taken and Half cup of it is measured and added to electric
blender.
• 1cup of sugar is added to to the blender.
• 2 spoon of con flour is used for binding.
• 5ml of probiotic mango is added.
• Kllll
mango 1.mp4 mango 0.mp4
CONCLUSION

. The results of the present study have demonstrated that Lb. plantarum was able to survive
in fermented juices at low pH and high acidity. Sensory evaluation shows that there is no
significant difference between the probioticated and the non-probioticated juices, or
apparently the non-probioticated are better than the probioticated juices. Therefore, it could
be advocated that fruit juices can be exploited as a fermentation medium for the delivery of
probiotic LAB to lactose-intolerant people and those who are allergic to milk-based
products. Probioticated fruit products are cholesterol-free, low cost and healthy beverages
which could serve to provide better health and nutritional benefits to the population.
REFERENCES

• 1. FAO/WHO (2001) Expert consultation on evaluation of health and nutritional properties of probiotics in
food including powder milk with live lactic acid bacteria. Cordoba, Argentina. http://www
.who.int/foodsafety /publications /fs_mana gement/en/probiotics.pdf. Accessed 3 January 2005

• 2. Del Piano M, Morelli L, Strozzi GP, Allesina S, Barbab M et al (2006) Probiotics: from research to
consumer. Dig Liver Dis 38:S248–S255

• 3. Luckow T, Delahunty C (2004) Which juice is healthier? A consumer study of probiotic non-dairy juice
drinks. Food Quality Pref 15:751–759

• 4. FAOSTAT (2007). FAO Statistics, Food and Agriculture Organization of the United Nations.
http://faostat.fao.org/ site/339/default.aspx. Accessed 25 June 2009

• 5. Reddy LVA, Reddy OVS (2005) Production and characterization of wine from mango fruits (Mangifera
indica L.). World J Microbiol Biotechnol 21:1345–1350

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy