Studies on Suitability to Incorporate Tropical Fruit Pulp in Whey-based Probiotic Beverage

Background: The present investigation was planned to standardize a method for preparation of whey-based fermented probiotic beverage containing Alfonso mango (Mangifera indica) pulp. This study undertaken in view the fact that foods can play an important role promoting health and reducing public care costs developing country like India. As such whey is major dairy by-product, which causes enormous environmental problems leading enforcement stringent laws by pollution control authorities. Indian industry exploring ways utilize more economical way. Methods: lab-made paneer (Indian milk curd) utilized study. fresh pulp used value-addition product. culture Lactobacillus rhamnosus-MTCC-5463 fermentation. standardized product subjected its sensory evaluation. Result: It observed 15% (v/w) liked most with mean score 8.75 followed 10% 5.39 out 9.0 nine-point Hedonic scale. 5% disliked judges 4.54. concluded 10-15% be prepared viable counts 107 cfu/ml. would one promising gastrointestinal