Asian Journal of Dairy and Food Research, volume 30 issue 4 (december 2011) : 246 - 251

STUDIES ON COMPOSITION OF PROBIOTIC SOYA-FINGER MILLET MILK BASED YOGHURT

Deepika Anand, Rashmi Kapoor

Affiliations

¹Sri Sathya Sai Institute of Higher Learning, Department of Home Science, Anantapur- 515 001, India

Submitted|
First Online |
doi

Cite article:- Anand Deepika, Kapoor Rashmi (2024). STUDIES ON COMPOSITION OF PROBIOTIC SOYA-FINGER MILLET MILK BASED YOGHURT. Asian Journal of Dairy and Food Research. 30(4): 246 - 251. doi: .

ABSTRACT

Probiotics have received considerable attention over the past few years for their health benefits. Soya bean is a unique food because of its rich proximate and phytochemical content; namely high biological value protein, isoflavones, complex carbohydrates and dietary fiber content. Three products were developed viz., soya milk yoghurt, soya and bovine milk yoghurt and soya and finger millet milk yoghurt. The yoghurts were prepared using cultures isolated from ‘curds’. Chemical analysis of the products revealed higher levels of protein, total lipids and total solids in bovine yogurt in comparison to other developed yogurt samples. Total minerals and phytochemicals viz., total polyphenols and vitamin C contents were found to be higher in soya yogurt.

KEYWORDS

REFERENCES

AOAC. Official Methods of Analysis,16th edn. Washington D.C., 1990.
Hawk, Osei, B.L. and Scimmerson (Eds).(1957) Practical Physiological Chemistry. 13th Edn., 1957, 644.
Raghuramulu, N., Madhavan, N.K and Kalyanasundaram, S. (Eds).( 2003) A Manual of Laboratory Techniques. National Institute of Nutrition, ICMR. 319-320.
Singleton, S. L. and Rossi, J.A. (1995)Colorimetry of total phenolics with phosphomolybidic-phosphotungstic acid reagents (1930). Am. J. Enol Vatic., 16, 144-158.
Marteau, P.R., de Verse, M., Cellier, C.J., and Schrezenmeir, J (2001). Protection from gastrointestinal diseases with the use of probiotics. Am. J. Clin. Nutr., 73: 480s–436s.
Lye, H.S., Kuar, C.Y., Eme, J.A., Fung, W.Y. and Liong, M.T. (2009). The improvement of hypertension by probiotics : Effects on cholestrol, diabetis, renin and phytoestrogees. Int. J. Mol. Sci. 10: 3755-3775.
Liu, K. (1997). Soyabean chemistry, Technology and utilization. New York: International Thomsoa Publishing, Newyork.
Buchanam, R.E. and Gilbbons, N.E. (1974). Bergey’s Manual of Determinative Bacteridogy, 8th Ed., The Williams and Wiltons Co., Battimore, M.D.
Uzeh, R.E., Uhenhen, R.E. and Rojugbokan, A.K. (2006). Microbiological and nutritional qualities of dietary product : Nono and wara. Nature and Science. 4(3): 37-40.
Jia, Z. Tang, M and Wu. J. (1999). Food Chem. 64: 555-559.
Gupta, S.K. (1991). Statistical Methods. Sultan Chand and Sons. New Delhi. 234-243.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

STUDIES ON COMPOSITION OF PROBIOTIC SOYA-FINGER MILLET MILK BASED YOGHURT

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board