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<p>Integrating bioprocessing technologies with functional food development offers innovative solutions to enhance nutritional security. This study explores the characterization of a synbiotic beverage formulated using browntop millet (<i>Brachiaria ramosa</i>), a climate-resilient cereal. The fermentation process was designed to improve bioavailability and synbiotic potential, leveraging probiotic cultures and prebiotic components inherent in millet. Key process parameters, including mineral fortification (Mg: 2.682 ± 0.13 ppm, Fe: 0.530 ± 0.003 ppm), viscosity (0.5–1.7&#xa0;Pa), and controlled fermentation conditions, were optimized to ensure product stability. The beverage exhibited an extended shelf life of 15 days at 4&#xa0;°C, while tyrosine content reached 30.285 ± 0.403&#xa0;µg/ml, indicating proteolytic activity. The sensory evaluation identified lemon ginger as the most preferred flavour (score: 8.26). The statistical validation of physicochemical, microbiological, and sensory parameters strengthens the evidence for the viability of browntop millet-based synbiotic beverages. The findings demonstrate that targeted fermentation and bioactive fortification can enhance product quality, making such beverages suitable for functional food applications.</p>

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Characterization of synbiotic beverage from browntop millet (Brachiaria ramosa): physicochemical, rheological, and sensory evaluation

  • 期刊论文

  • 发表日期：

    2025年8月12日

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  • Sonia Saini,
  • Himanshu Kumar Singh,
  • Ashok Kumar Dubey,
  • Soumya Sasmal

摘要

Integrating bioprocessing technologies with functional food development offers innovative solutions to enhance nutritional security. This study explores the characterization of a synbiotic beverage formulated using browntop millet (Brachiaria ramosa), a climate-resilient cereal. The fermentation process was designed to improve bioavailability and synbiotic potential, leveraging probiotic cultures and prebiotic components inherent in millet. Key process parameters, including mineral fortification (Mg: 2.682 ± 0.13 ppm, Fe: 0.530 ± 0.003 ppm), viscosity (0.5–1.7 Pa), and controlled fermentation conditions, were optimized to ensure product stability. The beverage exhibited an extended shelf life of 15 days at 4 °C, while tyrosine content reached 30.285 ± 0.403 µg/ml, indicating proteolytic activity. The sensory evaluation identified lemon ginger as the most preferred flavour (score: 8.26). The statistical validation of physicochemical, microbiological, and sensory parameters strengthens the evidence for the viability of browntop millet-based synbiotic beverages. The findings demonstrate that targeted fermentation and bioactive fortification can enhance product quality, making such beverages suitable for functional food applications.