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TNV_TH_2015_DPV(N)12003.pdf.jpg
Thesis
2015
TANUVAS, Namakkal

A study was undertaken to develop antidiabetíc and antihypertensive functional yoghurts incorporating four different herbs viz., Anethum graveolens, Aloe barbadensís, Costus igneus and Híbíscus sabdariffa Herbal yoghurts were prepared by supplementing aqueous extracts of Aloe barbadensis pulp extract, Anethum graveolens, Costus igneus and Híbíscus sabdariffa at...

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TNV_TH_2015_MVN13013.pdf.jpg
Thesis
2015
TANUVAS, Namakkal

Cottage cheese is an acid coagulated unripened type of cheese, slightly acid, made from skimmed milk with 10 per cent solids content. The present study was aimed to develop a fibre supplemented functional cottage cheese by incorporating isabgol husk in to cheese. Isabgol husk fibre supplemented functional cottage cheeses were prepared by incorporating isabgol hus...

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TNV_THE_Y2008_MVN06008.pdf.jpg
Thesis
2008
TANUVAS, Chennai

An investigation was carried out to find the acceptable level of prebiotics like honey, inulin, maltodextrin and probiotic (Lactobacillus acidophilus) in ice cream, to asses the viability of probiotic microorganisms on storage of ice cream, and the effect of prebiotics on in vivo and in vitro survival of probiotic. Inulin, maltodextrin and honey were acceptabl...

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