Development of Carrot Extract Incorporated Synbiotic Lassi

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dc.contributor.authorMohanapriya, M
dc.contributor.authorKumaresan, G
dc.contributor.authorKarthikeyan, N
dc.contributor.authorSuresh, P
dc.contributor.authorTANUVAS
dc.date.accessioned2019-03-14T05:47:08Z
dc.date.available2019-03-14T05:47:08Z
dc.date.issued2019-01
dc.descriptionTNV_IJCMAS_2019_8(1)1695-1699en_US
dc.description.abstractLassi is a popular fermented product consumed mostly in northern India during summer as refreshing drink. The present study was carried out with incorporation of carrot extract as 5, 10, 15 and 20 per cent levels and represented as T1, T2, T3 and T4, respectively. Among these levels, 15 per cent level of addition was found to be acceptable by sensory panel (9 point hedonic scale) and was used for the production of synbiotic lassi with Lactobacillus casei (NCDC 298). The prepared synbiotic lassi was subjected to physicochemical and microbial analysis with control and probiotic lassi. The prepared synbiotic lassi with carrot extract showed good microbial quality and better probiotic viability than the control and probiotic lassi. It is concluded that synbiotic lassi incorporated with 15 per cent carrot extract is best in overall acceptability, microbial quality with recommended levels of probiotic viability.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810098433
dc.keywordsCarrot synbiotic lassi, L. casei, Probiotic viability, Sensory evaluationen_US
dc.language.isoenen_US
dc.pages1695-1699en_US
dc.publisherExcellent Publishersen_US
dc.relation.ispartofseries;1
dc.subjectVeterinary Scienceen_US
dc.titleDevelopment of Carrot Extract Incorporated Synbiotic Lassien_US
dc.title.alternativeInternational Journal of Current Microbiology and Applied Sciencesen_US
dc.typeArticleen_US
dc.volume8en_US
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