Dahi
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Fortification of Dahi with Nano Iron Particles and its Characterization on the Basis of Physicochemical Properties
Abstract: Iron deficiency is an acute problem in many countries, such as India. Cow milk was standardized to 3.5% fat and inoculated with LAB (Lactic Acid Bacteria) culture NCDC 166 and fortified with ferric citrate @ 5%, 10% and 15% (w/v), ferrous sulphate @ 5%, 10% and 15% (w/v) and ferric phosphate nano particle @ 5 ppm, 10 ppm and 15 ppm (w/v). The samples were stored at 7+ 2°C for …
Published in Nano Trends – A Journal of Nano Technology & Its Applications · Vol. 24, Issue 2, 2022 · pp. 27–37 Read article
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Development of Moringa oleifera Incorporated Fortified Probiotic Curd
Abstract: Dahi is one of the most popular options of all ours global liked by all age groups. It has resoled health problem and also provides enough nutrition at a low cost to a large population. An experimentation planned to monitor the durability of certain dairy products was store temperatures (-4°C) within their shelf life and nutritive value. The culture added into MPP dahi sample and incubated to 38°C temperature. The …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 2, 2020 · pp. 18–26 Read article