Development of Probiotic Beetroot Drink

Anil Panghal¹, Kiran Virkar¹, Vikas Kumar¹, Sanju B. Dhull² and Yogesh Gat¹, Navnidhi Chhikara¹*

¹Department of Food Technology & Nutrition, Lovely Professional University, Jalandhar, India.
²Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India.

Corresponding Author Email: navnidhi24@gmail.com

The study was planned to prepare non- dairy probiotic drink using beetroot juice. Probiotic potential was examined on the basis of viability of Lactobacillus rhamnnosus, Lactobacillus plantarum and Lactobacillus delbrueckii sb. Probiotic drink was prepared at pH 6.5 and optimum fermentation temperature of 37°C. There was gradual decline in pH and sugar content with time. Total phenols, flavonoids and antioxidant activity were enhanced in probiotic drink as compared to fresh juice sample. Study revealed that beetroot drink is a good approach for non-dairy probiotic, free from cholesterol and with health promoting components.

Development; Prepare non- dairy; Lactobacillus rhamnnosus

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