Development of a low calorie protein rich health drink

Sprouts, a known source of vegan protein, harbours a high microbial load of 10⁹ cfu/ml. In order to obtain a reduction in this level a hurdle technology was developed which ensured complete sterilization of sprouts. Treatment with sodium hypochloride and irradiation, upto 12 kGy increased the shelf life of sprouts up to 12 days. Juices with sprouts and different combination of fruits (banana, chickoo, orange, apple, pomegranate) were tried with respect to sensory and storage evaluation. Pomegranate which has the highest antioxidants and sensory quality was chosen to be blended with sprouts to prepare juice. The effectiveness of centrifugation and pasteurization was checked in reduction of microbial load and also in flavor alteration. Later, increased fiber content in the juice was obtained by filtration using muslin cloth. Filtered and pasteurized juice was preferred over the centrifuged juice. In order to obtain calorie reduction the sugar in the juice was replaced with Stevia which gave a significant reduction in the calories and sugar content and yet an acceptable sensory value. The pasteurized juice at 90 °C for 15 sec was found best in reduction of microbial load and shelf life extension up to 14 days. Microbial load on 14th day for the treated juice was upto 10³ cfu/ml as compared to control juice which gave a count upto 10⁶ cfu/ml; which are within in the acceptable limits set by the International Commission on Microbial specification of Foods. Juice for the first time showed protein content as high as 2g/100ml with 26 kcal. Also the vitamin C content, antioxidant and dietary fiber content were 14, 42.5 and 1g/100ml which are higher than other branded juices. Packaging was done with glass bottle (autoclaved) and retort pouches (irradiated at 25 kGy). (author)