Development of whey and turmeric based functional synbiotic product

摘要

Abstract Probiotics have gained increased focus in recent years for the formulation of functional foods. On another note, valorisation of food by-products such as whey which causes serious environmental pollution into whey protein concentrate and associated foods of health benefits has been on the rise. This study was designed with the intent of contriving a novel, synbiotic whey-based product with the innovative employment of cereals (oats and wheat bran) as prebiotics. Lactobacillus plantarum was adopted as probiotic microorganism based on its superlative performance in experimental tests and WPC-70 (70% Whey Protein Concentrate) was taken as substrate. The proteolytic potential of the probiotic strain was analyzed by o-phthaldialdehyde (OPA) test and found to be 101.5 and 96.8?μg/ml for wheat bran and oat-based products, with subsequent affirmation by SDS-PAGE. Starter culture concentration and fermentation time were optimized on the basis of growth activity, as indicated by viable count and pH. Turmeric juice was incorporated for the improvement of the organoleptic properties and was found to possess no inhibitory effect on the probiotic at that concentration. Refrigerated storage for 25?days fostered a reduction in pH and cell viability (p?≤?0.05).