Development of sprouted wheat based probiotic beverage.

Present study was carried out to evaluate the potential of Lactobacillus acidophilus (L. acidophilus) for development of wheat based probiotic beverage and to optimize the proportion of different ingredients viz. sprouted wheat flour, sprouted wheat bran, oat and stabilizer using response surface methodology. Acidity, pH and probiotic count of samples prepared with L. acidophilus NCDC-14 was higher than that of L. acidophilus NCDC-16 culture. Being more compatible, L. acidophilus NCDC-14 was selected for this study. Acidity (in terms of lactic acid), pH and probiotic count of the different samples ranged from 0.21 to 0.45 %, 4.0 to 4.9, and 8.30 to 10.95 log10 cfu mL(-1), respectively. Probiotic count increased with increasing amount of sprouted wheat and oat. Optimized levels for sprouted wheat flour, oat, wheat bran and guar gum were 7.86, 5.42, 1.42 and 0.6 g, respectively per 100 mL of water. Optimized probiotic beverage provided 13.19 % total solids, 1.19 % protein, 0.33 % fat, 0.10 % ash, 0.42 % crude fibre, 1.45 mg iron, calcium 15.74 mg, 11.56 % carbohydrates, 54 kcal calories and 10.43 log10 cfu mL(-1) probiotic count. Thus, Lactobacillus acidophilus NCDC-14 can be used for development of potentially probiotic beverage with sprouted wheat and oat.