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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 3351-3357
DOI: https://doi.org/10.20546/ijcmas.2018.710.388


Assessment of Probiotic and Neutraceutical Properties of Camel Milk Yoghurt
Lokesh Tak1*, Basant Bais1, Raghvendar Singh2, Sanjay Singh1 and T.C. Nayak3
1Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan-334001, India
2National Research Centre on Camel, Bikaner, Rajasthan-334001, India
3Department of Veterinary Clinical Medicine, Ethics and Jurisprudence, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan-334001, India
*Corresponding author
Abstract:

In present generation, stress is considered as the root cause for development and progression of many diseases due to oxidative damage of the health. Supplementation of exogenous antioxidants from food substance has a promising approach to combat or act as shield against it. Probiotics can be define as the food substance which contain microorganisms that are claimed to provide health benefits when consumed directly, whereas neutraceutical food are the food or part of a food which allegedly provides medicinal or health benefits, including the prevention and treatment of disease. In the present study, probiotic and neutraceutical properties of fermented camel milk yoghurt were studied to determine the potential health benefits. The lactic acid bacteria (LAB) itself act as probiotic and considered as “good gut micro-flora”. The bioactive peptides which are produced by fermentation of camel milk have anti-oxidant nature. in the study, Evaluation of the product have been done for change in pH, TA, anti-oxidant activity (% inhibition of ABTS and DPPH activity), rancidity formation (TBA value) and microbiological parameters like Plate count, Coliform count, Yeast-Mold count and MRS count. The fermentative reactions was created using lactic acid bacteria (LAB); Lactobacillus fermentum. The organism shows vitality at day 7 of storage, which evinces the probiotic nature of the yoghurt. The study expresses the highest functional properties of the yoghurt in fresh conditions. It reveals that during storage, it diminished in terms of its functional potential.


Keywords: Camel milk, Neutraceutical properties, Functional food, Fermentative potential, Lactobacillus fermentum
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How to cite this article:

Lokesh Tak, Basant Bais, Raghvendar Singh, Sanjay Singh and Nayak, T.C. 2018. Assessment of Probiotic and Neutraceutical Properties of Camel Milk Yoghurt.Int.J.Curr.Microbiol.App.Sci. 7(10): 3351-3357. doi: https://doi.org/10.20546/ijcmas.2018.710.388