FORMULATION OF SYNBIOTIC DRINK TO ENHANCE INTESTINAL GUT FLORAAbstract
The transition in diet has lead to an increase in lifestyle disorders and thereby increased dependency on wonder drugs. With increased drug discovery and marketing, there is a compelling trend towards large drug dosage. However, food is judged not only for its nutritive properties but also for its ability to improve the health and well being of consumers, thus leading to the advent of “FUNCTIONAL FOODS”. Probiotic organisms of the gut and prebiotics are two under explored functional foods. Hence the current study was done with the aim of formulating a synbiotic health drink to enhance the intestinal flora. Dietary prebiotic sources like whole wheat, oats, soyabean, samai and artichoke were used in the preparation of the health drink. Whole wheat, samai and soyabean was malted separately, shade dried and powdered. Standard procedure was followed while preparing artichoke powder. All the selected ingredients were blended together along with one gram of lyophilized vacuum dried lactic acid bacillus. Six variations of the drink was prepared and organoleptically evaluated to find the most accepted variation. On sensory evaluation, Variation II was graded to be very good in all aspects like appearance, taste, texture, colour and flavour. Ten grams of the best accepted variation II contained 4.7g of malted soyabean, 2.3g of oats powder, 1.2g each of malted wheat and malted samai and 0.5g of artichoke. The above variation also provided more energy (37.84 Kcal), protein (2.58g), fibre (1.23g) and less fat (0.07g). The nutrient content was analysed in the laboratory for energy, protein, fat, fibre and inulin (3.65g) content. The drink when supplemented was also found to reduce the faecal pathogenic load. Hence it can be concluded that the formulated synbiotic drink was low cost, nutritionally rich and also enhanced the intestinal flora. This drink can sure be considered as a potential nutritional supplement and a ideal alternative to drugs.
P. L. Sridevi Sivakami* and S. Subhashree
Department of Food Service Management and Dietetics, Avinashilingam Deemed University, Coimbatore-641 043, Tamil Nadu, India
10 August, 2011
28 November, 2011
30 November, 2011
01 December, 2011