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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 |
In the present study strawberry polyphenols extract fortified dahi along with the usage of low calorie sweetener aspartame @ 65 ppm was fermented with mesophillic mixed dahi culture (NCDC 167) and Lactobacillus rhmnosus G. Prepared Dahi samples were assessed for compositional and microbiological changes at refrigeration temperature (4ºC). Compositional and microbiological parameters of control (without addition of polyphenols extract) and polyphenols fortified dahi were observed to be non significantly (p<0.05) different.