eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2017-12-24 5 3 10.12944/CRNFSJ.5.3.10 3937 article Development of Probiotic Beetroot Drink Anil Panghal 1 Kiran Virkar 1 Vikas Kumar 1 Sanju B. Dhull 2 Yogesh Gat 1 Navnidhi Chhikara 1 Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, India. Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India.

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.

 https://www.foodandnutritionjournal.org/volume5number3/development-of-probiotic-beetroot-drink/ Development Prepare non- dairy Lactobacillus rhamnnosus