Optimisation of a process for production of pomegranate pulp and flaxseed powder fortified probiotic Greek dahi
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...
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| Veröffentlicht in: | International journal of dairy technology 2018-08, Vol.71 (3), p.753-763 |
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| container_title | International journal of dairy technology |
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| creator | Reeta Kumar, Sudhir Rasane, Prasad Nimmanapalli, Ramadevi |
| description | 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. |
| doi_str_mv | 10.1111/1471-0307.12494 |
| format | Article |
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The developed fortified probiotic Greek dahi is a potential synbiotic food.</description><subject>Acidity</subject><subject>Antioxidants</subject><subject>Flaxseed</subject><subject>Fortified food</subject><subject>Greek dahi</subject><subject>Organic chemistry</subject><subject>Pomegranate</subject><subject>Powder</subject><subject>Probiotic</subject><subject>Probiotics</subject><subject>Pulp</subject><subject>Sensory properties</subject><issn>1364-727X</issn><issn>1471-0307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNqFUDtPwzAQthBIlMLMaok57dlxXiMqUCohdSkSm-U4Z3BJ42AnKv33JBRYueVO3-Pu9BFyzWDGhpozkbEIYshmjItCnJDJH3I6zHEqooxnL-fkIoQtAMviIpkQt247u7NBddY11BmqaOudxhCocX6cq17_cq3b4atXjeqQtn3dUtVU1NTqMyBWA7uv0I-2zho7At6V1nVW06VHfKeVerOX5MyoOuDVT5-S54f7zeIxelovV4vbp0jHLBFRlfJc5ZpzrktTJqCKohTCCJEAFJwbQFEC6iJH4JxhqVUV8zhXVQ4mLQSLp-TmuHd44qPH0Mmt630znJQcUgFJmuUwqOZHlfYuBI9Gtt7ulD9IBnJMVY4ZyjFD-Z3q4EiOjr2t8fCfXK7uNkffF6mOemw</recordid><startdate>201808</startdate><enddate>201808</enddate><creator>Reeta</creator><creator>Kumar, Sudhir</creator><creator>Rasane, Prasad</creator><creator>Nimmanapalli, Ramadevi</creator><general>Blackwell Publishing Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-8689-4257</orcidid></search><sort><creationdate>201808</creationdate><title>Optimisation of a process for production of pomegranate pulp and flaxseed powder fortified probiotic Greek dahi</title><author>Reeta ; Kumar, Sudhir ; Rasane, Prasad ; Nimmanapalli, Ramadevi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3154-d628a8c222cbfb50a99b44f44500922f0e4b0ec98e0221ebcad3238ad80f69413</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Acidity</topic><topic>Antioxidants</topic><topic>Flaxseed</topic><topic>Fortified food</topic><topic>Greek dahi</topic><topic>Organic chemistry</topic><topic>Pomegranate</topic><topic>Powder</topic><topic>Probiotic</topic><topic>Probiotics</topic><topic>Pulp</topic><topic>Sensory properties</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Reeta</creatorcontrib><creatorcontrib>Kumar, Sudhir</creatorcontrib><creatorcontrib>Rasane, Prasad</creatorcontrib><creatorcontrib>Nimmanapalli, Ramadevi</creatorcontrib><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of dairy technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Reeta</au><au>Kumar, Sudhir</au><au>Rasane, Prasad</au><au>Nimmanapalli, Ramadevi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Optimisation of a process for production of pomegranate pulp and flaxseed powder fortified probiotic Greek dahi</atitle><jtitle>International journal of dairy technology</jtitle><date>2018-08</date><risdate>2018</risdate><volume>71</volume><issue>3</issue><spage>753</spage><epage>763</epage><pages>753-763</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><abstract>Fortified probiotic Greek dahi was formulated with pomegranate pulp (PP) and flaxseed powder (FP). 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| ispartof | International journal of dairy technology, 2018-08, Vol.71 (3), p.753-763 |
| issn | 1364-727X 1471-0307 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Acidity Antioxidants Flaxseed Fortified food Greek dahi Organic chemistry Pomegranate Powder Probiotic Probiotics Pulp Sensory properties |
| title | Optimisation of a process for production of pomegranate pulp and flaxseed powder fortified probiotic Greek dahi |
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