Organoleptic evaluation of low fat probiotic (Lactobacillus acidophilus) beverage prepared by whey and sorghum

Abstract

The present investigation can focus a light on utilization of whey which is regarded as dairy pollutant and as well as bag of nutrients, underutilized cereal (sorghum) having a good nutrient profile with incorporation of beneficial bacteria (Lactobacillus acidophilus) in form of beverage. Such probiotic beverages are good source of nutrition and thus promote the health of consumer. In present study the highly acceptable sample of beverage was LAC1P3 in comparison to its counterpart samples with 8.3±0.28 score in organoleptic evaluation. LAC1P3 scored for color and appearance, flavor and taste, and consistency with 8.3±0.28, 8.1±0.32, and 8.2±0.25 respectively. Prepared selected beverage was good in terms of its taste, flavor, and consistency and highly acceptable by trained panelists who judged it on 9 point hedonic scale.