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Synbiotic beverage from browntop millet (Urochloa ramosa) supplemented with skim milk powder: process optimization and characterization

Published online by Cambridge University Press:  23 October 2025

Sonia Saini ,
Soumya Sasmal  and
Sangita Ganguly Open the ORCID record for Sangita Ganguly [Opens in a new window]
Sonia Saini
Affiliation:
Department of Biological Sciences and Engineering, Netaji Subhas University of Technology, New Delhi, India
Soumya Sasmal*
Affiliation:
Department of Biological Sciences and Engineering, Netaji Subhas University of Technology, New Delhi, India Department of Biotechnology, Visva Bharati, Santiniketan, India
Sangita Ganguly
Affiliation:
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, India
*
Corresponding author: Soumya Sasmal; Email: soumya.sasmal@visva-bharati.ac.in
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Abstract

Synbiotic beverages have become a boon for health-conscious people as these beverages can offer a variety of health benefits. The present study aimed to produce a novel synbiotic beverage from browntop millet (Urochloa ramosa, previously Brachiaria ramosa). Lacticaseibacillus rhamnosus was used for the fermentation of the browntop millet. Multi-response methodology optimization was performed, and maximum ferric-reducing antioxidant power (FRAP) concentration, reducing sugar and protein concentration was observed at 757.42 µ mol Fe (II)/ml, 90.38 mg/ml, and 1.31 mg/ml, respectively. The study also observed an excellent cell hydrophobicity (85.7%) of the probiotic strain. Thus, the final product obtained had a DPPH value of 54.89 ± 2.2 %.

Keywords

antioxidant activitybrowntop milletfermentationmulti-objective optimizationsynbiotic beverage

Information

Type
Research Article
Information
Journal of Dairy Research , Volume 92 , Issue 2 , May 2025 , pp. 263 - 275
Copyright
© The Author(s), 2025. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation.

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