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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 8, Issue:11, November, 2019
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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Int.J.Curr.Microbiol.App.Sci.2019.8(11): 1265-1270
DOI: https://doi.org/10.20546/ijcmas.2019.811.149


Compositional and Microbiological Changes in Dahi Added with Strawberry Polyphenols Extract and Probiotic Lactobacillus rhamnosus GG
Rita Mehla*, Rajesh Bajaj and Dinesh Babu Nalla
Department of Dairy Chemistry, ICAR-National Dairy Research Institute, Karnal, Haryana-132001, India
*Corresponding author
Abstract:

In the present study strawberry polyphenols extract fortified dahi along with the usage of low calorie sweetener aspartame @ 65 ppm was fermented with mesophillic mixed dahi culture (NCDC 167) and Lactobacillus rhmnosus G. Prepared Dahi samples were assessed for compositional and microbiological changes at refrigeration temperature (4ºC). Compositional and microbiological parameters of control (without addition of polyphenols extract) and polyphenols fortified dahi were observed to be non significantly (p<0.05) different.


Keywords: Lactobacillus rhmnosus, Flavonoids, Procyanidins, Phenolic acid

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How to cite this article:

Rita Mehla, Rajesh Bajaj and Dinesh Babu Nalla. 2019. Compositional and Microbiological Changes in Dahi Added with Strawberry Polyphenols Extract and Probiotic Lactobacillus rhamnosus GG.Int.J.Curr.Microbiol.App.Sci. 8(11): 1265-1270. doi: https://doi.org/10.20546/ijcmas.2019.811.149
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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