Formulation and Evaluation of Probiotic Health Drink by using Carrot and Beetroot

Abstract

The purpose of this study was to develop a non-dairy probiotic beverage for persons who cannot consume dairy products owing to lactose sensitivity, dietary restrictions like vegetarianism, or other health conditions. The suitability of carrot juice and beetroot juice for the preparation of probiotic food with Lactobacillus acidophilus was explored in the search for an alternative probiotic carrier. Comparing the approximate composition of probiotic juice to that of fresh carrot and beetroot juice, it was found to contain 26% more protein and 17% fewer carbohydrates. The CCRD, RSM and statistical analysis determined that 6.5 and 37°C, respectively, were the ideal pH and fermentation temperature for the manufacture of probiotic carrot and beet root juice. The results of this study's data have revealed fresh information about the potential of fermented carrot-beet juice as a medium for the development of probiotics.