Madhu Parmar, Sonia Johri and J.L. Bhatt
Abstract
The present work aims in producing a functional and nutraceutical probiotic drink of mango and tomato. The probiotication of the fruit juice was done with Lactobacillus plantarum, and consotia (L. plantarum, L. casei and B. bifidom) under aseptic conditions. This was followed by determination of physico-chemical analysis which includes titrable acidity, ash content, total solids. There was no significant difference in proximate composition of samples. The antioxidant activity was increased after probiotication with consortia from 63 to 76.5%/100g. The carotene content increased significantly after inoculation with consortium with highest concentration at 60:40 ratio.