Effect of pineapple core powder on white finger millet vegan probiotic beverage: Nutrition, sensory and storage

Abstract

The present study aims to develop, optimize, and evaluate the effective incorporation of pineapple core powder (PCP) in plant-based probiotic beverages using Lactocaseibacillus rhamnosus (LGG). The optimization was carried out using pH, viscosity, and LGG viable load as response variables in the d-optimal mixer design. In optimized products, the changes in pH, titratable acidity (TA), and LGG viable load are observed during fermentation and storage conditions. The optimum condition for developing PCP-added white finger millet probiotic beverage (PAMPB) was 14:5:2:2 for white finger millet, sugar, PCP, and LGG inoculums, respectively. A PAMPB provided a higher LGG viable load of 11.34 log (CFU/mL) within 6 h of fermentation time. The PCP effectively increases the physiochemical properties like total phenolic count (17.64 mg GAE/g), total antioxidant activity, total flavonoid count (8.59 mg QE/g), and water holding capacity (41.52 %) of the PAMPB. In addition, the different sugar profiles and new pineapple aroma compounds like ethyl hexanoate and methyl hexanoate are identified in PAMPB. During the storage of PAMPB at 4⁰C for 21 days, the reduction in LGG viable count was observed from 11.54 to 9.39 log (CFU/mL). Incorporating PCP in millet beverages provides a positive result by increasing nutritional quality.

Keywords

• Pineapple core
• White finger millet
• Millet probiotic beverage
• Lactocaseibacillus rhamnosus
• Functional food