The study was carried out with the objective to develop a probiotic honey beverage and ascertain its quality, viable count and shelf life. Lactobacillus acidophilus was used as the probiotic organism. Sensory characteristics, nutrient profile, chemical composition and shelf life of the product were investigated. The optimization of ingredients or product standardisation is based on the sensory quality evaluation. Fermentation time using 1% inoculum Lactobacillus acidophilus was optimized based on the sensory quality evaluation, nutrient and chemical constituents and viable count. The 25:10:25:40 blend ratio of honey, Aloevera pulp, soyamilk and water fermented for 6 hours give highest scores for overall acceptability and viable count of more than 10 9 cfu/ml. Probiotic beverage was superior to non probiotic beverage in all the aspects such as sensory, nutritional and chemical constituents. The probiotic beverage has a shelf life of fifteen days under refrigerated condition.
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