Development of probiotic drink from cucumber using Lactobacillus sp.

Published

2015-12-31

Keywords:

Cucumber, drink, fermentation, Lactobacillus, probiotic.
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Authors

  • Neelima Garg Division of Post Harvest Management, Central Institute for Subtropical Horticulture, Lucknow 227107
  • Sanjay Kumar Division of Post Harvest Management, Central Institute for Subtropical Horticulture, Lucknow 227107
  • Kaushlesh K. Yadav Division of Post Harvest Management, Central Institute for Subtropical Horticulture, Lucknow 227107
  • Pushpa C. Kumar Division of Post Harvest Management, Central Institute for Subtropical Horticulture, Lucknow 227107

Abstract

Probiotics are health-friendly microflora, which exert beneficial effect on our body when taken in appropriate doses. Cucumber (Cucumis sativus) is a good source of minerals and is generally used as salad. Cucumbers were gently washed and immersed in 2 per cent brine solution containing 0.1 per cent coarsely ground mustard seeds. It was fermented at 37 ± 2°C in air tight container for 7 days. The filtered liquid was stored at low temperature (4°C) for 28 days. The product had Lactobacillus count of >106 CFU per ml. The drink was supplemented separately with capsicum, ginger, sugarbeet and mint. Drink supplemented with capsicum obtained maximum sensory scores with maximum ascorbic acid content (1.89 mg/ 100 ml) and lowest pH (3.76). The product could be stored safely for 28 days at low temperature (4°C).

How to Cite

Garg, N. ., Kumar, S., Yadav, K. K., & Kumar, P. C. (2015). Development of probiotic drink from cucumber using Lactobacillus sp. Indian Journal of Horticulture, 72(04), 590–592. Retrieved from https://journal.iahs.org.in/index.php/ijh/article/view/1687

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