National Academy of Agricultural Sciences (NAAS)
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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 |
In present generation, stress is considered as the root cause for development and progression of many diseases due to oxidative damage of the health. Supplementation of exogenous antioxidants from food substance has a promising approach to combat or act as shield against it. Probiotics can be define as the food substance which contain microorganisms that are claimed to provide health benefits when consumed directly, whereas neutraceutical food are the food or part of a food which allegedly provides medicinal or health benefits, including the prevention and treatment of disease. In the present study, probiotic and neutraceutical properties of fermented camel milk yoghurt were studied to determine the potential health benefits. The lactic acid bacteria (LAB) itself act as probiotic and considered as “good gut micro-flora”. The bioactive peptides which are produced by fermentation of camel milk have anti-oxidant nature. in the study, Evaluation of the product have been done for change in pH, TA, anti-oxidant activity (% inhibition of ABTS and DPPH activity), rancidity formation (TBA value) and microbiological parameters like Plate count, Coliform count, Yeast-Mold count and MRS count. The fermentative reactions was created using lactic acid bacteria (LAB); Lactobacillus fermentum. The organism shows vitality at day 7 of storage, which evinces the probiotic nature of the yoghurt. The study expresses the highest functional properties of the yoghurt in fresh conditions. It reveals that during storage, it diminished in terms of its functional potential.
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