formulation and evaluation of probiotic beverage

Topics: Bacteria, Milk, Probiotic Pages: 12 (3566 words) Published: March 4, 2014
FORMULATION AND EVALUATION OF PROBIOTIC BREADFRUIT (Artocarpus altilis) BEVERAGE

JAMES PANGANIBAN TOGÑI

AN UNDERGRADUATE THESIS SUBMITTED TO THE FACULTY OF DEPARTMENT OF FOOD SCIENCE, COLLEGE OF ENGINEERING AND FOOD SCIENCE, CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE, SAN JOSE, PILI, CAMARINES SUR

AS PARTIAL FULFILLMENT TO
THE DEGREE OF

BACHELOR OF SCIENCE IN FOOD TECHNOLOGY

2013

INTRODUCTION
Breadfruit (Artocarpus altilis) also known as rimas is a versatile crop which fruit can be eaten at all stages of maturity. It can be eaten ripe as a fruit and unripe as a vegetable. In the Bicol region, breadfruit was only utilized as a food for animals like pigs and birds because of not being popular. However, it shows high potential in terms of source of nutrient for many Filipinos especially in the incapacitated regions (DA- Bicol Integrated agricultural research center (BIARC)). Further research revealed that breadfruit can be an ingredient for pharmaceutical products and a raw material for industrial product (Marcelino, Luz (BIARC). It is also found out that breadfruit has a good quality flavor for ice cream because of its fine texture and it has good consistency with milk (BIARC) which is also preferred in producing a probiotic drink. Probiotic drink is a functional food product which is known to have billions of living microorganisms and is usually defined as a microbial supplement with beneficial effects on consumers. Most of the probiotics fall into the group of organisms known as the lactic acid bacteria (LAB) and are normally produce through fermentation process. These strains are also known for its therapeutic effects because they are the predominant indigenous microorganisms (Gregor Reid, 2007). According to the Food and Agricultural Organization (FAO), these living bacteria that when administered in adequate amount confer a health benefit on the host (FAO, 2001). Therefore, in the development of probiotic foods, researched is required to select the right vehicles for the delivery of the probiotic to ensure that this can be viable throughout its shelf life. Different types of products were proposed as the carrier for probiotic microorganisms by which consumers can take a large amount of probiotic cells. These strains provide dual function by acting as the agents for food fermentation and in addition, it potentially imparting health benefits. This study was conducted to promote the breadfruit as a base agent for probiotic beverage. This is supported by the different varieties of fresh or raw commodity that have been utilized like fruits and vegetables that basically adds flavor to a well define probiotic products.

Objectives of the Study
The general objective of this study is to develop breadfruit (Artocarpus Altilis) into a probiotic beverage.
Specifically it aims to:
1. Utilize the ripe to fully ripe breadfruit for puree processing; 2. Optimize the level of breadfruit in the processing of liquidized puree as a based agent of probiotic beverage; 3. Establish formulation for probiotic breadfruit beverage (PBB); 4. Evaluate the physicochemical properties such as TSS, pH, %lactic acid, viscosity and degree of syneresis as well as sensory and enumeration of lactobacillus casei of the probiotic breadfruit beverage; and 5. Determine the storage stability of the most acceptable formulation.

Significance of the study

This study provides a development of a probiotic beverage using breadfruit (Artocarpus Altilis) which is underutilized crop in the Bicol region. The PBB is another functional food product that promotes the consumption of probiotic strain cells. Since breadfruit has a good combination and modification of both its taste and flavor to the milk, it can potentially give a good flavour to the probiotic product.

A probiotic product is a dairy product derived by the bacterial fermentation of milk. Using of this following bacterial strains,...
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