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Studies on pro- and synbiotic yogurt

Rashmi, R. (2007) Studies on pro- and synbiotic yogurt. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The isolates from Kanjika, a rice based lactic acid fermented product was identified and characterized. A detailed study on their probiotic properties was carried out. Their application in two food matrices: a dairy product-Yogurt and a non-dairy product- fruit juice was evaluated. Suitability of the selected cultures- L plantarum, L fermentum and Pediococcus acidilactii in preparation of the product (yogurt) and the retention of probiotic properties (yogurt and juice) during storage were investigated.
Uncontrolled Keywords: yogurt Lactobacilli Kanjika probiotic synbiotic yogurt
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Aug 2007 10:52
Last Modified: 28 Dec 2011 09:30
URI: http://ir.cftri.com/id/eprint/1404

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