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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
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - 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.2020.9(1): 527-533
DOI: https://doi.org/10.20546/ijcmas.2020.901.058


Standardization of Synbiotic Drinkable Fruit based Yoghurt using Lactobacillus brevis
Ayyavoo Preamnath Manoharan*, J. Jayapratha and C. Ashokkumar
Department of Food Science and Technology, College of Food and Dairy Technology, Chennai –52, India
*Corresponding author
Abstract:

The demand for foods with specific functional characteristics and nutritional balance is increasing. This study was investigated for the feasibility of symbiotic yoghurt with Lactobacillus brevis as probiotics. This yoghurt was prepared by addition of natural fruits (mango or banana). Hereby the drinkable yoghurt might act as a good source of calcium, Vitamin D and other nutrients. The incorporation of fruits also enhances the flavour of yoghurt establishing the need to optimize the level of inclusion of these fruits in yoghurt. This study was carried out to analyze the effect of inclusion of different levels of fruits and prebiotic into yoghurt thus optimizing the composition of fortified synbiotic drinkable yoghurt. Sensory evaluation was conducted to assess the optimum inclusion levels of the above ingredients in the fortified synbiotic drinkable yoghurt. One way analysis of variance (ANOVA) was conducted to study the significance of difference among the fortified synbiotic drinkable yoghurt.


Keywords: Yoghurt, Synbiotic, Mango, Lactobacillus brevis
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How to cite this article:

Ayyavoo Preamnath Manoharan, J. Jayapratha and Ashokkumar, C. 2020. Standardization of Synbiotic Drinkable Fruit based Yoghurt using Lactobacillus brevis.Int.J.Curr.Microbiol.App.Sci. 9(1): 527-533. doi: https://doi.org/10.20546/ijcmas.2020.901.058