Development of Enriched Probiotic Dahi
Loading...
Date
2013-01-22
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar
Abstract
The consumption of fermented dairy products is increasing in recent years, mainly
due to its excellent nutritional and therapeutic properties. Further, to increase the dahi
consumption, probiotics, WPC and fruit juice can be added to improve their nutritional,
therapeutic and functional properties. In this direction this research study had been
attempted to develop enriched probiotic dahi
Preparation of dahi with addition of probiotics will help in enhancing the
nutraceutical value, besides providing the nutritional and the health benefits. Further
enrichment of dahi with WPC may add on to better nutritional, functional quality. WPC
carry all essential amino acids excess to FAO standard besides possessing branched chain
amino acids. From this investigation it was concluded that dahi can be prepared with
probiotics, WPC and fruit juice without affecting the physico-chemical, sensory and
nutritional aspects of the product.
Dahi prepared by this method may gain popularity not only because of nutritional
aspect but also due to specific health benefits. In this context the developed enriched
probiotic dahi adds on to the economic development of Indian dairy industry. This
technology developed for the preparation of enriched probiotic dahi could be exploited in
commercial dairies.
Description
PG Thesis
Keywords
exports, biological development, markets, profit, physical control, imports, productivity, liabilities, net profit, economics