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3 publications

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    Frozen Yoghurt: A Review

    By Priyank Dudhrejiya, Suneeta Pinto, Satish Parmar

    Abstract: AbstractFrozen yogurt is a unique dairy product with physical properties related to ice cream, and nutritional and sensory characteristics related to fermented milk products. In the recent past, various research workers have investigated the feasibility of manufacture of various types of frozen yoghurt viz. probiotic frozen yoghurt, frozen bifidobacterium yoghurt, low fat and high protein frozen yoghurt, frozen yoghurt from camel milk, frozen yoghurt from condensed cottage cheese whey, frozen …

    Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 3, 2019 · pp. 1–12 Read article

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    Potential Applications of Selected Ayurvedic Herbs of Medicinal Value in Dairy Products

    By Suneeta Pinto, Mamata Chaudhary, Yashwantha R.

    Abstract: Ayurveda traces its origin to the Vedas, meaning of Ayurveda is the “Science of life”. Herbs have a wide range of functional components that can perform a wide range of biological functions. Various herbs are documented for their medicinal value viz., antioxidative, anti-inflammatory, antimicrobial, antihypertensive, antidiabetic, etc. Some of the important herbs in this review include Tulsi, Ashwagandha, Arjuna, Aloe vera, Brahmi, Shankhpushpi and Shatavari. Tulsi contain essential oil eugenol …

    Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 2, 2019 · pp. 10–18 Read article

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    Utilization of Moringa Pod Powder as a Value Added Ingredient in Lassi

    By Ekta M. Mistry, Sunil M. Patel, Suneeta Pinto, Hiral M. Modha

    Abstract: The present study was conducted to formulate a recipe and develop a method for manufacture of Moringa lassi containing Moringa pod powder (MPP) as a value added ingredient. Moringa lassi was prepared from dahi made from standardized milk (4.5% fat/9.5% MSNF). The effect of varying level of total milk solids in lassi (6 to 10% w/w of lassi), acidity of dahi (0.6 to 0.9% LA) and level of MPP (1.25 …

    Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 7, Issue 1, 2018 · pp. 6–17 Read article

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