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Optimisation of a process for production of pomegranate pulp and flaxseed powder fortified probiotic Greek dahi
Author(s) -
Kumar Sudhir,
Rasane Prasad,
Nimmanapalli Ramadevi
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12494
Subject(s) - probiotic , food science , incubation , pulp (tooth) , chemistry , biology , biochemistry , medicine , bacteria , genetics , pathology
Fortified probiotic Greek dahi was formulated with pomegranate pulp (PP) and flaxseed powder (FP). The product variables, viz. PP, FP and incubation time, were optimised based on chemical, sensory and textural attributes. The study revealed that PP significantly affected the acidity and antioxidant content, while FP influenced the sensory and textural properties of the product. The optimum conditions were 15% PP, 2% FP and 12‐h incubation time. The developed fortified probiotic Greek dahi is a potential synbiotic food.