Abstract
BackgroundDaucus carota subsp. sativus (Black carrots) are underutilized in context to their nutritional properties. In this study, Kanji, a naturally fermented probiotic beverage, was prepared using Daucus carota subsp. sativus (var. Punjab Black Beauty). Analysis of the physicochemical and microbiological profile of the naturally fermented Kanji was investigated to boost its utilization for commercial purpose.ResultsThe physicochemical parameters observed in the fermented Kanji beverage were pH 3.47, total soluble solids 3°B, lactic acid 0.99%, total sugars 36.32 mg/mL, total reducing sugars 27.16 mg/mL, flavonoids 38.14 mg/mL, phenols 40.8 mg/mL, antioxidant activity 79.96% and ascorbic acid 110 mg/100 mL. The microbiological analysis revealed an exponential increase in lactic acid bacterial count from 3.96 to 8.33 log CFU/mL. Out of 11 bacterial strains isolated from Kanji, the bacterial strain with high growth potential was genotypically characterized as Pediococcus acidilactici with accession number MK028218.ConclusionThe lactic acid bacterial Kanji beverage was characterized as a potential plant-based probiotic with high antioxidant activity. This functional autochthonous starter from the Kanji can be used for selective fermentation of black carrots for Kanji ascertaining its microbiological safety, unique flavor and aroma, and consumption as a commercial non-dairy-based probiotic beverage.
Highlights
Daucus carota subsp. sativus (Black carrots) are underutilized in context to their nutritional properties
Fermentation of black carrot beverage was allowed at room temperature (RT) for five days which ensures the establishment of lactic acid bacteria in the beverage and reduces the risk of contamination
The lactic acid bacterial count was recorded 5.82 log CFU/mL at the end of six months which was a little lesser than the minimum value recommended of 1 06 cfu/mL of viable cells for probiotic products
Summary
Daucus carota subsp. sativus (Black carrots) are underutilized in context to their nutritional properties. Kanji, a naturally fermented probiotic beverage, was prepared using Daucus carota subsp. Fermentation, from the ages, serves as a food processing method harnessing microorganisms, primarily lactic acid bacteria (LAB), and yeast. In contrast with their unfermented counterparts, consumers prefer fermented products because of their characteristic aroma, texture, taste, and color (Rice-Evans et al 1997). A large number of non-dairy-based traditionally fermented products are consumed all over the globe. These products have not been exploited commercially as probiotic beverages due to a lack of required scientific research. Plant-based fermented products are preferred on account of their bioactive properties along with their wholesome nutrient profile and unique taste and flavor
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