Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810148276
Authors: Chaudhari Jinalben Kesharbhai
Advisor: Dr. Sreeja V.
Title: FUNCTIONAL EVALUATION OF PROBIOTIC FERMENTED MILK ENRICHED WITH FINGER MILLET (ELEUSINE CORACANA) BY IN VITRO AND IN VIVO METHODS
Publisher: DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Language: en_US
Type: Thesis
Agrotags: null
Keywords: FUNCTIONAL EVALUATION OF PROBIOTIC FERMENTED MILK ENRICHED WITH FINGER MILLET (ELEUSINE CORACANA) BY IN VITRO AND IN VIVO METHODS
Abstract: Consumer interest in functional foods is increasing world over due to the vital role such foods play in the prevention and management of various diseases including Diabetes Mellitus (DM). The prevalence of DM, especially type 2 is increasing at an alarming rate worldwide. The side effects of existing treatments of DM are many. The major determinants of DM are said to be excess body fat, poor diet, physical inactivity, high blood pressure, and family history of diabetes. Diet strategies are considered one of the most appropriate prevention and management strategies for T2DM. Hence it becomes imperative that the protective role of functional foods in the prevention and management of DM should be investigated and communicated to the consumers. Probiotic fermented dairy products are said to play a vital role in the prevention and management of DM. Finger millets having high dietary fibre and phenolic content is considered beneficial for diabetic patients. Finger millet malting and fermentation processes decreases its antinutritional factors, improve the carbohydrate digestibility and glycemic response. Hence, the resultant product of milk-millet fermentation using probiotics may play a vital role in the prevention and management of DM. Very scanty research works are available on fermented products prepared through milk-finger millet fermentation and the functional evaluation of resultant product such as probiotic fermented milk enriched with finger millet. Hence, the present study was carried out to evaluate the probiotic fermented milk enriched with finger millet for its sensory, physico-chemical, compositional, and microbial parameters as well as functional properties by in vitro methods and antidiabetic activity by in vivo animal study.
Subject: Dairy Microbiology
Theme: FUNCTIONAL EVALUATION OF PROBIOTIC FERMENTED MILK ENRICHED WITH FINGER MILLET (ELEUSINE CORACANA) BY IN VITRO AND IN VIVO METHODS
These Type: M.Tech.
Issue Date: 2018
Appears in Collections:Theses

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