Abstract
The present study aimed to develop a new probiotic functional beverage using white finger millet (WFM), pineapple crown powder (PCP), and Lactobacillus rhamnosus GG NCDC 347 (LGG) as probiotic microbe. The beverage was optimized using CCD taking PCP concentration (1–3%) and inoculum concentration (1–3%) as independent variables and pH, viable probiotic, and viscosity as dependent variables. At 2% PCP with 1% (v/v) LGG, obtained the optimized white finger millet probiotic beverage (OWMPB). The OWMPB showed an overall increase in nutritional composition, total phenolics (10.02 mg GAE/g), flavonoid content (8.24 mg QE/g), antioxidant, physiochemical and functional properties compared to the control beverage (without PCP). To determine the effect of the addition of PCP to the beverage, GC/MS, E-nose, FTIR, and HPLC analysis were done, which showed the presence of new phytochemical, functional, and volatile compounds, having therapeutic benefits. Thus, PCP and WFM can be used efficiently in developing a probiotic beverage.
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