Development and storage of fermented RTS Probiotic beverage

Abstract

The functional beverage market is predicted to have an increase in growth because people have become more proactive in illness prevention and control. In the past, people were very reactive in their health because health problems are treated after they arrive. Nowadays, people will take an initiative and look for a food product that will supposedly prevent an illness from occurring. Keeping this in view a blend of beverage from fermented cucumber, pineapple juice and basil leaves (Ocimum sanctum) was formulated and evaluated for its storage stability in the year 2014-15. Addition of probiotics to the cucumber and basil leaves in the final RTS beverage increases the nutritional value of the drink and also provides various health benefits to the consumers. The physico-chemical parameters and sensory characteristics were evaluated for 5 days of storage interval. It was observed that TSS mean values decreased (15º Bx-11º Bx) during the storage.