Development of Probiotic Beverage based on Apple and Orange Juice

116 Pages·2017·14.09 MB·English

Development of Probiotic
Beverage based on Apple and

Orange Juice

By
Rathod P.S.
B. Tech. (Food Technology)

COLLEGE OF FOOD TECHNOLOGY
VASANTRAO NAIK MARATHWADA KRISHI VIDYAPEETH
PARBHANI - 431 402 (M.S.) INDIA
2017
Development of Probiotic
Beverage based on Apple and
Orange Juice

By
Rathod Pushparaj Sahadev
B. Tech. (Food Technology)

DISSERTATION
Submitted to the
Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
In Partial fulfillment of the Requirements for
The Degree of

MASTER OF TECHNOLOGY
IN
FOOD TECHNOLOGY

COLLEGE OF FOOD TECHNOLOGY
VASANTRAO NAIK MARATHWADA KRISHI VIDYAPEETH
PARBHANI - 431 402 (M.S.) INDIA
2017
Affecti onately

Dedicated

To

Almighty God,

My Beloved Parents,

Guide and Friends
CANDIDATE’S DECLARATION

I hereby declare that the dissertation or
part
thereof has not been previously
submitted by me for a
degree of any other
University or
Institute

PLACE: PARBHANI Rathod P. S.
DATE: / / 2017 Reg. No.: 15T23M
Prof. G. M. Machewad
Assistant Professor

Department of Food and Industrial Microbiology
College of Food Technology
Vasantrao Naik Marathwada Krishi Vidyapeeth
Parbhani- 431 402 (M.S.) India

CERTIFICATE-I
This is to certify that Mr. RTAHOD PUSHPARAJ SAHADEV has
satisfactorily prosecuted her course credit and research work for a
period not less than four semesters and that the dissertation entitled
“DEVELOPMENT OF PROBIOTIC BEVERAGE BASED ON APPLE AND ORANGE
JUICE” submitted by him is the result of original research work and is of
sufficiently high standard to warrant its presentation to the
examination. I also certify that the dissertation or part thereof has not
been previously submitted by him for the award of a degree of any
university.

PLACE: PARBHANI Prof. G. M. Machewad
DATE: / /2017 (Research Guide)
CERTIFICATE – II

This is to certify that the dissertation entitled “DEVELOPMENT OF
PROBIOTIC BEVERAGE BASED ON APPLE AND ORANGE JUICE” submitted by
Mr. RATHOD PUSHPARAJ SAHADEV to the Vasantrao Naik Marathwada
Krishi Vidyapeeth, Parbhani, in partial fulfillment of the requirement for the
degree of MASTER OF TECHNOLOGY (FOOD TECHNOLOGY) has
been approved by the student's advisory committee after Viva-voce
examination in collaboration with the external examiner.

Prof. D.R. More Prof. G.M. Machewad
(External Examiner) (Research Guide and Chairman)

Members of Advisory Committee

Prof. G.M. Machewad Prof. H.W. Deshpande
Assistant Professor Head
Dept. of Food and Industrial Dept. of Food and Industrial
Microbiology Microbiology
College of Food Technology College of Food Technology
VNMKV, Parbhani VNMKV, Parbhani
Dr. H.M. Syed Dr. D.M. Shere
Head Head
Dept. of Food Chemistry and Nutrition Dept. of Food Science and
College of Food Technology Technology
VNMKV, Parbhani College of Food Technology
VNMKV, Parbhani

.

Associate Dean and Principal
College of Food Technology
V.N.M.K.V. Parbhani – 431 402 (India)
ACKNOWLEDGEMENT
Gratitude cannot be seen or expressed; it can be felt deep in heart and is beyond
description. Before giving ways to my feelings, I thank the Almighty Father for showering
upon me His abundant blessings throughout the journey of this part of my life. His
blessings have always been felt by me and these mere words cannot express enough to His
Greatness.
I owe an irredeemable sense of indebtedness to my honorable research guide
Prof. G. M. Machewad, Department of Food and Industrial Microbiology, College of
Food Technology, V.N.M.K.V., Parbhani, without whose able guidance and supervision
this thesis would have not seen the light of day. A formal statement of acknowledgement
will hardly meet the ends of justice in the matter of expression of my deeply felt sincere and
heartiest gratitude for his inspiring guidance, constant encouragement and painstaking
efforts in suggesting, designing and improving the quality of study throughout the entire
span of research work and finalizing this manuscript successfully.
My sincere thanks to Dr. A. R. Sawate, Associate Dean and Principal, College of
Food Technology, V.N.M.K.V., Parbhani, for his guidance and valuable suggestions
throughout the course of my study.
I express my unequivocal sincere thanks to Prof. H. W. Deshpande, Dr. Syed H.
M. and Dr. D.M.Shere, the members of my advisory committee who have taken much
efforts and rendered worthy suggestions which led to the successful articulation of this
project.
I express my cordial thanks especially to Prof. P. N. Satwadhar (Ex. ADP),
Prof. D. R. More, Prof. R. B. Kshirsagar, Dr. V. S. Pawar, Prof. G. S. Gadhe, Prof.
P. U. Ghatge, Prof. S. K. Sadawarte, Prof. Imran Hashmi, Prof. B. M. Patil and
Jadhav sir for their valuable guidance, inspiration and constant help during my college
career.
Friendship is a pleasant experience most of all, my warm and special thanks to my
friends Dipak, Vitthal, shashikiran, Pankaj, Varsha, Deepika, Akshay, Chandrkant,
Prashant, Manisha, Shubhada, Amruta, Durgarao, Sharda, Mahesh, Balajee and all my
batchmates who have all the way co-operated and helped me a lot during the work.
I would also like to extent my sincere thanks to all non teaching staffs especially
Khala, for their kind help during this entire study.
I shall fail my duties if not place on record my heartfelt gratitude to my beloved
father Mr. Sahadev Rathod, my mother Mrs. Shobha Rathod, my brothers, Dhanraj
Rathod (Dhanu) and Sanjay Rathod and my sisters, Pratibha Jadhav, Sarika Jadhav and
Bali Chavan for their unconditional love, endless support, encouragement, understanding
and sacrifices they made in helping me in build my career. All my works are dedicated to
them.
Last but not least, I am thankful to all those who have helped me directly or
indirectly and whose names I forget to mention due to my shortcomings whose silent
presence has always guided my efforts. I express my gratitude for their goodwill and moral
support during my academic attainment.

Date: Rathod P. S.
Place: Parbhani (Reg. No. 15T23M)
CONTENTS
Sr.
Title Page No.
No.
1 INTRODUCTION 1-10
2 REVIEW OF LITERATURE 11-29
3 MATERIALS AND METHODS 30-46
4 RESULTS AND DISCUSSION 47-66
5 SUMMARY AND CONCLUSION 67-69
LITERATURE CITED i-xviii
LIST OF TABLES

Sr.
Title Page No.
No.
1 Composition of MRS media for LAB cultures 31
2 Apple and orange juice with variations in proportion 38
3 Blended apple and orange juice with variations in TSS 39
4 Blended apple and orange juice with variations in 41
inoculum level and incubation time
5 Standardized parameter for the preparation of blended 41
apple orange juice
6 Physico-chemical properties of apple fruit 48
7 Physico-chemical properties of orange fruit 49
8 Chemical composition of raw apple and orange fruits 50
9 Morphological and biochemical tests of unknown 51
isolates
10 Effect of different levels of apple and orange juice on 54
sensory quality
11 Sensory qualities of blended apple orange juice samples 55
with variations in TSS
12 Sensory evaluation of probiotic beverage 57
13 Physico-chemical properties of probiotic beverage 58
14 Effect of temperature on viscosity of probiotic 59
beverage
15 Sensory evaluation of beverage during storage 60
16 Physico-chemical changes in probiotic beverage 62
during storage

17 Probiotic cell viability in beverage 63
18 Microbial analysis of probiotic beverage 64
19 Production cost of probiotic beverage 65