Development and Probiotic Profiling of Cereal Based Traditional Rab By Aoding Invlin and Assesment of its Market

Abstract

Maharana Pratap University of Agriculture and Technology, Udaipur newlineCollege of Community and Applied Sciences, Udaipur newlineDepartment of Food Science and Nutrition newlinePh.D. Thesis, 2023 newlineTopic: Development and probiotic profiling of cereal-based traditional Rab by adding newlineinulin (CRE) and assessment of its market potential and health impact on newlinehyperlipidemia. newlineAbstract newlineThe present research delved into the emerging field of prebiotic-enriched traditional newlinebeverage a category within functional foods that has gained significant attention for its potential newlineto promote gut health and overall well-being. Rab/Raabadi is a traditional drink widely newlineconsumed in the hot and arid regions of western India. It is consumed by rural and urban newlinecommunities. The research aimed to investigate the various aspects surrounding prebiotic newlinedrinks, including their formulation and standardization, microbial profiling, nutritional newlineanalysis, and consumer acceptance and effect on the lipid profile of selected hyperlipidemic newlineindividuals. The first phase of the study is focused on developing and standardizing four flour newline(maize, wheat, pearl millet and, foxtail millet) based Rabs containing inulin and horse gram newlinedal powder (HGDP). Four different flour-based Rabs were obtained; each Rab was then divided newlineinto 4 parts and inulin was added at 0 per-cent, 1 per-cent, 3 per-cent, and 5 per-cent i.e., maize newlineRab (MF controlled, MFT2, MFT3, MFT4); Wheat Rab (WF controlled, WFT2, WFT3, and newlineWFT4); pearl millet Rab (PM controlled, PMT2, PMT3, PMT4); and foxtail millet Rab (FM newlinecontrolled, FMT2, FMT3, FMT4). Sensory evaluation using Hedonic scale was conducted to newlinefind the most acceptable Rab. Based on the sensory evaluation MFT4, WFT4, PMT2, and FMT3 newlinewere selected for the probiotic profiling, nutrient analysis, physicochemical, analysis, newlinemicrobial analysis, and shelf-life assessment. Out of MFT4, WFT4, PMT2, and FMT3; MFT4 newline