Skip to main content

Advertisement

SpringerLink
Log in

Influence of storage on physico-chemical physiognomies of fermented whey cereal (pearl millet and moth bean) beverage

  • ORIGINAL ARTICLE
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The present study concludes the impact of storage on changes in physico-chemical characteristics of fermented whey cereal (pearl millet and moth bean) beverage. The beverage was prepared by fermented whey (standardised to 4% fat and 18% total solids) supplemented with germinated pearl millet and moth bean slurry & using NCDC-167 as starter culture for 6–8 h at 37 °C. The developed beverage was then stored at 5 °C for 4 weeks. The samples were analysed for physico-chemical characteristics (pH, titrable acidity, viscosity, tyrosine, FFA, wheying off), sensory qualities changes and microbial quality changes (standard plate count, lactic acid bacteria count, coli form counts) at 3 days’ interval for 4 weeks at 4 °C. Control was prepared standardised whey (4% fat and 18% total solids) while treatments were prepared using standardised milk. During storage: acidity, tyrosine values, free fatty acid values and wheying off increased in all the samples The upsurge was on higher side in non nisin treated and non thermised samples compared to control formulation. However, all the samples remained sensorily acceptable upto 12th day of storage. Basic and thermised as well as nisin treated fermented whey cereal products epitomize innovative dairy products with desired functional characteristics with decent shelf life.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

Data availability

Data will be provided, if required. Data supporting the results reported in the article can be found including, where applicable, hyperlinks to publicly archived datasets analysed or generated during the study.

Code availability

Not applicable.

References

  • APHA (1992) Compendium of methods for the microbiological examination of foods. In: Vandergant C, Splittstoesser DF, American Public Health Association, Washington, D.C, Adwan L, (eds) Fermented dairy drinks under pressure (online). Euromonitor international archive. Available from: http://www.euromonitor.com/article.asp?id=1371

  • AOAC (2007) Official methods of analysis, 18th edn. Association of Official Analytical Chemists, Washington, D.C.

    Google Scholar 

  • Behare PV, Prajapati JB (2007) Thermization as a method for enhancing the shelf life of cultured buttermilk. Indian J Dairy Sci 60(2):86–93

    CAS  Google Scholar 

  • O’Callaghan YC, Shevade AV, Guinee TP, O’Connor TP, O’Brien NM (2019) Comparison of the nutritional composition of experimental fermented milk:wheat bulgur blends and commercially available kishk and tarhana products. Food Chem 278:110–118

    Article  PubMed  Google Scholar 

  • Chavan RS, Shraddha RC, Kumar A, Nalawade T (2015) Whey based beverage: its functionality, formulations, health benefits and applications. J Food Proc Technol 6(10):495

    Google Scholar 

  • Cronk TC, Steinkraus KH, Hackler LR, Mattick LR (1977) Indonesian tape ketan fermentation. Appl Environ Microbiol 33:1067–1073

    Article  PubMed  PubMed Central  CAS  Google Scholar 

  • Dave RI, Shah NP (1997) Viability of yogurt and probiotic bacteria in yogurt made from commercial starter culture. Int Dairy J 7:31–41

    Article  Google Scholar 

  • Deeth HC, FitzGerald CH (1976) Lipolysis in dairy products: a review. Aust J Dairy Technol 31(2):53–64

    CAS  Google Scholar 

  • Gupta N, Srivastava AK, Pandey VN (2012) Biodiversity and nutraceutical quality of some Indian millets. Proc Natl Acad Sci India Sect B Biol Sci 82:265–273. https://doi.org/10.1007/s40011-012-0035-z

    Article  CAS  Google Scholar 

  • Hussain SA, Gargh FC, Pal D (2012) Effect of different preservative treatments on the shelf life of sorghum malt based fermented milk beverage. J Food Sci Technol. https://doi.org/10.1007/s13197-012-0657-4

    Article  PubMed  PubMed Central  Google Scholar 

  • Khan S, Amin N, Ansari Z, Majumder DR (2015) WHEY: waste to health and wealth. Int J Curr Microbiol Appl Sci 2:245–325

    Google Scholar 

  • Kramer NE, Smid EJ, Kok J, de Kruijff B, Kuipers OP (2004) Resistance of gram positive bacteria to nisin is not determined by lipid ΙΙ levels. FEMS Microbiol Lett. 239:157–161

    Article  PubMed  CAS  Google Scholar 

  • Kruni´c TZ, Rakin MB (2022) Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: impact on antioxidant capacity and stability of fermented whey-based beverages. Food Chem 370:130931

    Article  PubMed  Google Scholar 

  • Krunic T, Rakin M, Bulatovic M, Zaric D (2018) Chapter 9—the contribution of bioactive peptides of whey to quality of food products. In food processing for increased quality and consumption; grumezescu. In: Holban AM (ed) Handbook of food bioengineering. Academic Press, Cambridge, pp 251–285

    Google Scholar 

  • Modha H, Pal D (2011) Optimisation of rabadi like fermented milk beverage using pearl millet. J Food Sci Technol 48(2):190–196

    Article  PubMed  Google Scholar 

  • Oliveira JD, Silva DA, de Paula RCM, Feitosa JPA, Paula HCB (2001) Composition and effect of salt on rheological and gelation properties of enterolobium contortisiliquum gum exudate. Int J Biol Macromol 29:35–44. https://doi.org/10.1016/S0141-8130(01)00151-9

    Article  PubMed  CAS  Google Scholar 

  • Patel MT (1984) Evaluation of the effects of methods of lactose hydrolysis and post- incubation thermization in relation to manufacture and quality of stirred and frozen yoghurts. Gujrat Agricultural University, Anand campus, Gujrat

    Google Scholar 

  • Patidar SK, Prajapati JB (1998) Standardization and evaluation of lassi prepared using Lactobacillus acidophilus and Streptococcus thermophilus. J Food Sci Technol 35(5):428–431

    Google Scholar 

  • Pawar BK, Choudhari DM, Kamble DK (2010) Effect of nisin on shelf life of lassi. Asian J Dairy Food Res 29(2):79–85

    Google Scholar 

  • Prajapati PS, Gupta GR, Patel AA (1992) Studies on the preparation of Shrikhand by using selected starter. Indian J Dairy Sci 1992:1–5

    Google Scholar 

  • Rahmawati SI, Suntornsuk W (2016) Effects of fermentation and storage on bioactive activities in milks and yoghurts. Procedia Chem 18:53–62. https://doi.org/10.1016/j.proche.2016.01.010

    Article  CAS  Google Scholar 

  • Ramana BLV, Tiwari BD (1999) Effect of processing variables on sensory and physico-chemical qualities of heat treated lassi. Indian J Dairy Sci 52(5):272–278

    Google Scholar 

  • Rasic JL, Kurmann JA (1978) Yoghurt: Scientific grounds, technology, manufacture and preparations. Technical Dairy Publishing House, Copenhagen, p 466

    Google Scholar 

  • Sarkar S (2016) Effect of nisin on technological and microbiological characteristics of stirred yoghurt. J Microbiol Microbial Technol 1(1):01–06

    Google Scholar 

  • Shaghaghi M, Pourahmad R, Mahdavi Adeli HR (2013) Synbiotic yogurt production by using prebiotic compounds and probiotic lactobacilli. Int Res J Appl Basic Sci 5:839–846

    Google Scholar 

  • Sharma S, Sreeja V, Prajapati BJ (2016) Development of symbiotic lassi containing honey: studies on probiotic viability, product characteristics and shelf life. Indian J Dairy Sci 69(2):148–153

    Google Scholar 

  • Snedecor GW, Cochran WG (1994) Statistical methods, 9th edn. Iowa State University Press, Ames, Iowa

    Google Scholar 

  • Stanton C, Gardiner G, Meehan H, Collins K, Fitzgerald G, Lynch PB, Ross RP (2011) Market potential for probiotics. Am J Clin Nutr 73(2):476S-483S

    Article  Google Scholar 

  • Stone H, Sidel J, Oliver S, Woosley A, Singleton RC (1974) Sensory evaluation by quantitative descriptive analysis. Food Technol 28:24–34

    Google Scholar 

  • Strange ED, Benedict RC, Smith JL, Swift CE (1977) Evaluation of rapid test for monitoring alteration in meat quality during storage. J Food Prot 40:843–847

    Article  PubMed  CAS  Google Scholar 

  • Talwalkar A, Kailasapathy K (2004) A review of oxygen toxicity in probiotic yoghurts: influence on the survival of probiotic bacteria and protective techniques. Compr Rev Food Sci Food Saf 3:117–124

    Article  PubMed  CAS  Google Scholar 

Download references

Acknowledgements

Authors are highly thankful to Vice-Chancellor, LUVAS for providing needful facilities in Department of Livestock Products Technology. Authors are also thankful to Department of Science and Technology, India for financial assistance throughout the study.

Funding

Authors are thankful to, LUVAS for providing needful facilities in Department of Livestock Products Technology. Authors are also thankful to Department of Science and Technology, India for financial assistance.

Author information

Authors and Affiliations

  1. Livestock Products Technology, College of Veterinary Science, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125004, India

    Monika Rani & Suman Bishnoi

  2. College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125004, India

    R. S. Dabur

  3. Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Regional Station, Palampur, 176061, India

    Gauri Jairath

Authors
  1. Monika Rani
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. R. S. Dabur
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Suman Bishnoi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Gauri Jairath
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

MR conceived, carried out the experiments and wrote the MS, while RSD supervised the work and SB and GJ corrected the manuscript and edited the manuscript.

Corresponding author

Correspondence to Monika Rani.

Ethics declarations

Conflict of interest

None.

Ethics approval

Not required.

Consent to participate

I hereby submit my consent for publication of the manuscript to JFST.

Consent for publication

Not applicable.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Rani, M., Dabur, R.S., Bishnoi, S. et al. Influence of storage on physico-chemical physiognomies of fermented whey cereal (pearl millet and moth bean) beverage. J Food Sci Technol 61, 117–128 (2024). https://doi.org/10.1007/s13197-023-05825-w

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-023-05825-w

Keywords

Search

Navigation