Development of probiotic drink from cucumber using Lactobacillus sp.

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).