{'fraction_non_alphanumeric': 0.027586206896551724, 'fraction_numerical': 0.017624521072796936, 'mean_word_length': 5.339805825242719, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Formulation and Evaluation of Bajra Millet (PBH-1625) Beverage and Probiotic Beverage

Background: Speciality and functionality of beverages are rising trend and one of major functional requirement is milk alternative. Millets are one of the good source for plant based beverage as they are rich source of micronutrients, especially B vitamins, minerals as well as macronutrients.
Methods: Bajra grain was pressure cooked and ground to a slurry. The slurry was diluted (millet to water ratios - 1:4, 1:5, 1:6, 1:7, 1:8) and best dilution ratio was selected based on sensory evaluation and was used for development of probiotic beverage using Lactobacillus culture and fermented (8 hours, 16 hours and 24 hours). The nutrient composition of bajra grains, unfermented bajra beverage and probiotic beverage were analysed.
Result: The results indicate that bajra beverage with millet to water ratio of 1:7 and probiotic beverage fermented for 8 hours was accepted based on sensory evaluation. The pH, total flavonoids and total antioxidant activity of the probiotic beverage decreases and total soluble solids, viscosity, sedimentation index was increased after 8 hours of fermentation in comparison to unfermented bajra beverage. The whiteness index of bajra probiotic beverage increases after fermentation.
