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Preparation of Probiotic Lactic Acid Bacterial Functional Food Active against Vibrio Cholerae

Vidya Laxme, B. (2007) Preparation of Probiotic Lactic Acid Bacterial Functional Food Active against Vibrio Cholerae. [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 present work has been undertaken in order to enhance the viability and shelf life of the probiotic lactic acid bacteria in the functional cereal food. The activity or potential of this functional food is checked against the pathogen Vibrio cholerae. Ragi malt supplemented product was found to be high in Zinc (3.0 mg) and Iron (5.3 mg) as compared to control (mg/100g). These minerals are important from metabolism and blood haemoglobin point of view. The flavour profile and fatty acid profile of the probiotic ragi malt halwa was also studied and was found to be high in compounds like hexacosane, propionic acid and butanoic acid which are helpful in antirheumatic and anti-inflammatory properties. Among the fatty acids stearic acid, linoleic acid and linolenic acids were produced in large amounts and are important during metabolism also in treating arthritis.
Uncontrolled Keywords: Vibrio cholerae ragi malt halwa functional foods probiotic lactic acid bacteria
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2008 05:07
Last Modified: 28 Dec 2011 09:32
URI: http://ir.cftri.com/id/eprint/1653

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