Abstract
The best prebiotics to increase the amount of probiotic bacteria in the gastrointestinal tract have been the subject of extensive research. The goal of the current study was to ascertain how adding ragi flour and barnyard flour as prebiotics would affect the characteristics of various probiotic strains in kefir as well as their ability to survive cold storage. The addition of ragi flour and barnyard flour did not influence the chemical parameters but the viability of probiotic strains increased or remained unchanged during storage. In addition to that the biochemical properties are also enhanced due to the presence of Prebiotics. The control sample and T1, T2, and T3 experimental samples were developed and analyzed their proximate composition. The results indicated that the control sample had 11.73 % of protein. The protein content of kefir beverages (T1, T2 and T3) varied from 12.63 % to 13.33 %. The control sample had 2.79 % of fat. The fat content of experimental products ranged from 2.43 % to 2.87%. The T3 sample had the highest fat content compared to the rest of the formulations. Dietary fiber was very low in the control sample and it ranged from 2.75 % to 3.08 % in experimental products. The control sample exhibited the highest carbohydrate content 85.47 %, and the experimental products exhibited a carbohydrate content ranging from 81.12 % to 82.06 %. The proximate values were significantly different (P < 0.05). The control and experimental products were subjected to sensory analysis, and results indicated that the experimental product T3 got the highest score for appearance compared to T1 and T2. The sensory score for flavor for T3 (8.24 ± 0.55) and control (8.72 ± 0.37) was more consistent compared to the remaining two products. The taste, texture, and overall acceptability of T3 was more consistent with control samples compared to T1 and T3. The experimental product T3 was superior in terms of appearance, flavor, taste, consistency, and overall acceptability compared to other formulations. The physiochemical analysis showed that kefir contains a good amount of phenolic compounds as well and it also has great antioxidant activity this factor makes the kefir a great probiotic drink with a lot of health benefits.
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