tailieunhanh - Development of carrot extract incorporated Synbiotic Lassi

Lassi is a popular fermented product consumed mostly in northern India during summer as refreshing drink. The present study was carried out with incorporation of carrot extract as 5, 10, 15 and 20 per cent levels and represented as T1, T2, T3 and T4, respectively. Among these levels, 15 per cent level of addition was found to be acceptable by sensory panel (9 point hedonic scale) and was used for the production of synbiotic lassi with Lactobacillus casei (NCDC 298). The prepared synbiotic lassi was subjected to physicochemical and microbial analysis with control and probiotic lassi. The prepared synbiotic lassi with carrot extract showed good microbial quality and better probiotic viability than the control and probiotic lassi. It is concluded that synbiotic lassi incorporated with 15 per cent carrot extract is best in overall acceptability, microbial quality with recommended levels of probiotic viability. | 2019 8 1 1695-1699 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 8 Number 01 2019 Journal homepage http Original Research Article https Development of Carrot Extract Incorporated Synbiotic Lassi M. Mohanapriya1 G. Kumaresan1 N. Karthikeyan1 and P. Suresh2 1 Department of Livestock Products Technology Dairy Science 2Department of Veterinary Microbiology Veterinary College and Research Institute Namakkal-637 002 India Corresponding author ABSTRACT Keywords Carrot synbiotic lassi L. casei Probiotic viability Sensory evaluation Article Info Accepted 12 December 2018 Available Online 10 January 2019 Lassi is a popular fermented product consumed mostly in northern India during summer as refreshing drink. The present study was carried out with incorporation of carrot extract as 5 10 15 and 20 per cent levels and represented as T1 T2 T3 and T4 respectively. Among these levels 15 per cent level of addition was found to be acceptable by sensory panel 9 point hedonic scale and was used for the production of synbiotic lassi with Lactobacillus casei NCDC 298 . The prepared synbiotic lassi was subjected to physicochemical and microbial analysis with control and probiotic lassi. The prepared synbiotic lassi with carrot extract showed good microbial quality and better probiotic viability than the control and probiotic lassi. It is concluded that synbiotic lassi incorporated with 15 per cent carrot extract is best in overall acceptability microbial quality with recommended levels of probiotic viability. Introduction Milk is a wholesome food and contains all nutrients required for normal functioning of the body. It can be processed into products like fermented and non-fermented classes. The fermented milk products include dahi yoghurt lassi buttermilk cheese etc. Out of these lassi is a ready-to-serve fermented dairy product which has a .