FUNCTIONAL EVALUATION OF PROBIOTIC FERMENTED MILK ENRICHED WITH FINGER MILLET (ELEUSINE CORACANA) BY IN VITRO AND IN VIVO METHODS
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Date
2018
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DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
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.
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