formulation and evaluation of probiotic beverage
FORMULATION AND EVALUATION OF PROBIOTIC BREADFRUIT (Artocarpus altilis) BEVERAGE
JAMES PANGANIBAN TOGÑI
AN UNDERGRADUATE THESIS SUBMITTED TO THE FACULTY OF DEPARTMENT OF FOOD SCIENCE, COLLEGE OF ENGINEERING AND FOOD SCIENCE, CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE, SAN JOSE, PILI, CAMARINES SUR
AS PARTIAL FULFILLMENT TO
THE DEGREE OF
BACHELOR OF SCIENCE IN FOOD TECHNOLOGY
2013
INTRODUCTION
Breadfruit (Artocarpus altilis) also known as rimas is a versatile crop which fruit can be eaten at all stages of maturity. It can be eaten ripe as a fruit and unripe as a vegetable. In the Bicol region, breadfruit was only utilized as a food for animals like pigs and birds because of not being popular. However, it shows high potential in terms of source of nutrient for many Filipinos especially in the incapacitated regions (DA- Bicol Integrated agricultural research center (BIARC)). Further research revealed that breadfruit can be an ingredient for pharmaceutical products and a raw material for industrial product (Marcelino, Luz (BIARC). It is also found out that breadfruit has a good quality flavor for ice cream because of its fine texture and it has good consistency with milk (BIARC) which is also preferred in producing a probiotic drink.
Probiotic drink is a functional food product which is known to have billions of living microorganisms and is usually defined as a microbial supplement with beneficial effects on consumers. Most of the probiotics fall into the group of organisms known as the lactic acid bacteria (LAB) and are normally produce through fermentation process. These strains are also known for its therapeutic effects because they are the predominant indigenous microorganisms (Gregor Reid, 2007).
According to the Food and Agricultural Organization (FAO), these living bacteria that when administered in adequate amount confer a health benefit on the host (FAO, 2001). Therefore, in the development of
JAMES PANGANIBAN TOGÑI
AN UNDERGRADUATE THESIS SUBMITTED TO THE FACULTY OF DEPARTMENT OF FOOD SCIENCE, COLLEGE OF ENGINEERING AND FOOD SCIENCE, CENTRAL BICOL STATE UNIVERSITY OF AGRICULTURE, SAN JOSE, PILI, CAMARINES SUR
AS PARTIAL FULFILLMENT TO
THE DEGREE OF
BACHELOR OF SCIENCE IN FOOD TECHNOLOGY
2013
INTRODUCTION
Breadfruit (Artocarpus altilis) also known as rimas is a versatile crop which fruit can be eaten at all stages of maturity. It can be eaten ripe as a fruit and unripe as a vegetable. In the Bicol region, breadfruit was only utilized as a food for animals like pigs and birds because of not being popular. However, it shows high potential in terms of source of nutrient for many Filipinos especially in the incapacitated regions (DA- Bicol Integrated agricultural research center (BIARC)). Further research revealed that breadfruit can be an ingredient for pharmaceutical products and a raw material for industrial product (Marcelino, Luz (BIARC). It is also found out that breadfruit has a good quality flavor for ice cream because of its fine texture and it has good consistency with milk (BIARC) which is also preferred in producing a probiotic drink.
Probiotic drink is a functional food product which is known to have billions of living microorganisms and is usually defined as a microbial supplement with beneficial effects on consumers. Most of the probiotics fall into the group of organisms known as the lactic acid bacteria (LAB) and are normally produce through fermentation process. These strains are also known for its therapeutic effects because they are the predominant indigenous microorganisms (Gregor Reid, 2007).
According to the Food and Agricultural Organization (FAO), these living bacteria that when administered in adequate amount confer a health benefit on the host (FAO, 2001). Therefore, in the development of