International Journal For Multidisciplinary Research

E-ISSN: 2582-2160   •   Impact Factor: 9.24

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Volume 8 Issue 5
September-October 2026

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Development and Evaluation of a Functional Probiotic Milk Beverage Fortified with Breadfruit (Artocarpus altilis)

Author(s) Dr. Ravinder A, Ms. Divyanandini Diviti
Country India
Abstract The present study aimed to develop and evaluate a functional probiotic milk beverage fortified with breadfruit (Artocarpus altilis) powder at different concentrations. Breadfruit is a starch-rich and underutilized tropical crop with considerable potential for value-added food applications. Six formulations comprising a control (C) and beverages containing 1, 2, 3, 4, and 5% breadfruit powder (T1–T5) were developed and evaluated for physicochemical, nutritional, functional, microbiological, and sensory characteristics. Increasing breadfruit incorporation resulted in a significant decrease in pH from 6.48 to 6.18 and an increase in titratable acidity from 0.14 to 0.20%. Total soluble solids increased from 13.2 to 15.3 °Brix, while viscosity increased from 18.5 to 37.5 mPa·s. Total phenolic content increased progressively from 1.86 to 5.41 mg GAE/100 mL, accompanied by an increase in DPPH radical-scavenging activity. Among the formulations, the 3% breadfruit beverage (T3) recorded the highest overall sensory acceptability score of 8.32/9.0. During 21 days of refrigerated storage, probiotic viability in T3 decreased from 8.42 to 7.76 log CFU/mL, while the product remained within the evaluated quality parameters. Based on the combined physicochemical, functional, and sensory characteristics, T3 containing 3% breadfruit powder was identified as the preliminary optimum formulation. The findings indicate that breadfruit powder has potential as a functional ingredient for the development of value-added probiotic dairy beverages. Further studies using validated experimental observations are recommended to confirm the reported results and establish product stability and shelf life.
Keywords Breadfruit; Artocarpus altilis; probiotic milk; functional beverage; antioxidant activity; total phenolic content; sensory evaluation; dairy technology; value-added food.
Published In Volume 8, Issue 5, September-October 2026
Published On 2026-09-22
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CrossRef DOI prefix of IJFMR is 10.36948/ijfmr

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