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Abstract

IN VITRO EXPLORATION ON DEVIATION IN CERTAIN PHYSICO-CHEMICAL PROPERTIES OF DAUCUSCAROTA JUICE SUPPLEMENTED WITH PROBIOTIC LACTOBACILLUS ACIDOPHILUS

Mayank Tenguria1, Prerna Golhani2, Piyush D. Joshi3, Ritu Thakur Bais2 and Arvind Chansoria3*

1 Lenience Biotech Lab, 479/9A, Saket Nagar, Bhopal, M.P., India

2 Department of Botany & Microbiology, Govt. MLB Girls P.G. (Auto.) College, Bhopal, M.P., India

3 Department of Pharmacology, Gajra Raja Medical College, Gwalior, M.P., India

ABSTRACT

In recent days, efforts are being made to efficiently employ the probiotic bacteria in non-dairy products either as supplemental additive or for fermentation which might have several advantages over the probiotic dairy products such avoiding milk protein allergies, lactose intolerance or hyper cholesterolemia. Daucus carota or carrots are one of the most important vegetables appreciated as nutritious diet world over especially in India for flavor, richness in minerals, vitamins and dietary fibers. Thus the present study aimed at evaluation of some physicochemical properties of carrot juices when supplement with lactic acid bacteria after certain period of time on nutritional and medicinal perspectives. The harvested cells of Lactobacillus acidophilus (MTCC-447) cultured in MRS broth were used to inoculate in fresh carrot juice followed by incubation at ambient temperature for 30 days. The physicochemical evaluation of carrot juice samples under study was done for colour, smell, texture, pH, total soluble solids (TSS), and estimation of total flavonoidal content in comparison to the carrot juice added with 1% benzoic acid, and control with no additives. The quality of carrot juice sample with L. acidophilus were reported to be more closer to the properties of fresh juice in terms of pH, TSS and TFC followed by samples the 1% benzoic acid whereas control samples without any additive was quite deteriorated in due course of 30 days. It could be elucidated that fruit juices like carrot juice may also serve as an excellent medium for probiotic delivery that could be improved practically upon further extensive exploration.

Keywords: Probiotics, L. acidophilus, Carrot Juice, TFC.


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