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- Kumar, Ashwani; Kumar, Dinesh
- Journal of food science and technology 2016 v.53 no.1 pp. 667-675
- Streptococcus thermophilus, etc ; 2,2-diphenyl-1-picrylhydrazyl; Fourier transform infrared spectroscopy; Lactobacillus delbrueckii subsp. bulgaricus; Lactobacillus rhamnosus; acidity; antioxidant activity; antioxidants; apricots; bacteria; carrageenan; fermentation; fruit pulp; fruits; microencapsulation; nitric oxide; pH; plums; probiotics; raspberries; starter cultures; wavelengths; yogurt; India; Show all 24 Subjects
- ... The present study reports the preparation of probiotic yogurt using Lactobacillus rhamnosus. The standard starter cultures used for yogurt fermentation were Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and obtained from NDRI, Karnal, India. The prepared yogurt was supplemented with fruit pulp (10 % w/v) of apricot, raspberries, plum and jamun. These fruits were rich i ...
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