Abstract
In the study, 3 potent Lactobacillus cultures were considered to prepare fermented milk-based beverage. Three products were prepared by using the three cultures namely L. fermentum (M2), L. fermentum (M7) and L. paracasei (M11) in 1:1 ratio. Based on sensory evaluation, combination of M2:M7 (1:1) product was selected during storage study (upto 9 days) determining pH, acidity (% lactic acid), a-amylase, a-glucosidase and pancreatic lipase inhibitory activities. Self-life study was also done for this selected final product. Decrease in pH and increase in acidity of product were also observed during storage. Slight reduction of Lactobacillus count was found (from 8.64 to 8.32log cfu/mL) for both flavored and without flavored products (8.71 to 8.38 log cfu/mL). However, at 0 day, a-amylase, a-glucosidase and pancreatic lipase inhibitory activities of fresh products (fermented milk without flavor) were 51.49%, 38.10% and 98.71% respectively while product with added flavor also produced 41.28%, 69.55% and 96.12% inhibitions respectively. Best results were observed for lipase inhibitory activity throughout the storage periods for both the products.
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