Probiotic Profiling and Organoleptic Evaluation of Traditional Cereal Based Fermented Drink and Its Market Potential | Original Article

ABSTRACT:

In recent years, the Indian food and beverage industry has undergone dramatic changes. Healthier alternatives to goods, including drinks specifically formulated to provide the human body with energy, nutrition and health, are becoming the top priority. Consumers have been pushed towards healthier drinks by the desire for wellness and concern for ill health. Fermented goods that are becoming extinct can be reinvented by introducing new mass manufacturing technology to meet the increasing demand for balanced drinks from customers. Consumers today favour food that encourages good health and avoids illnesses. In addition, these foods must fit into current lifestyles that include convenience, good taste, and an appropriate price value ratio for use. In the evolution of the food production cycle, certain foods represent present and future waves. In addition to maintaining conventional beverages, the production and marketing of fermented beverages will lead to a ready-to-consume robotic product for consumers readily available on the markets. Fermented food production was linked to the current research report, which sought to combine the possible health benefits of good bacteria with their ability to grow in cereals, resulting in a nutritionally balanced product that is ideal for consumers. It is a lactic fermented beverage based on indigenous natural cereal, historically from Maharashtra. The preparation method has remained a household art so far, which can lead to large variations in its final consistency and limited shelf life.