The probiotic beverage was developed using germinated and ungerminated pearl millet flour and green gram milk. The germinated and ungerminated pearl millet flour was added to green gram milk at different concentrations (0.5–2.5 %) along with sugar and cardamom. The mixtures were then inoculated with probiotic bacteria incubated at 37 °C for 6 h. Characterization of probiotic beverages was carried out during storage at (4 ± 1)°C for 21 days. The germinated flour beverage had high acidity as compared to the ungerminated flour beverage. The probiotic count in germinated and ungerminated flour beverages ranged from 8.19 to 8.77 × 10 and 8.04 to 8.52 × 10 log CFU/mL, respectively. Antioxidant activity, polyphenol content increased with an increase in the concentration of flour in the beverage. The LC-MS analysis found the existence of vitexin and isovitexin as the main polyphenolic compounds in the probiotic beverage. Non-dairy probiotic beverage prepared with 0.5 % germinated millet flour gave the best taste, color, texture, and rheological properties.

中文翻译：

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珍珠小米粉和绿豆奶基益生菌饮料

该益生菌饮料是使用发芽和未发芽的珍珠小米粉和绿豆奶开发的。将发芽和未发芽的珍珠小米粉与糖和小豆蔻一起添加到不同浓度（0.5-2.5%）的绿豆奶中。然后将混合物接种在 37°C 下孵育 6 小时的益生菌。益生菌饮料的表征是在 (4 ± 1)°C 储存 21 天期间进行的。与未发芽面粉饮料相比，发芽面粉饮料具有高酸度。发芽和未发芽面粉饮料中的益生菌计数范围分别为 8.19 至 8.77 × 10 log CFU/mL 和 8.04 至 8.52 × 10 log CFU/mL。抗氧化活性、多酚含量随着饮料中面粉浓度的增加而增加。 LC-MS分析发现益生菌饮料中存在牡荆素和异牡荆素作为主要多酚化合物。用 0.5% 发芽小米粉制备的非乳制益生菌饮料具有最佳的口味、颜色、质地和流变特性。