Development of Probiotic Lassi

Vijaya Kumar Bathal

ISBN 10: 6139454344 / ISBN 13: 9786139454341

Published by LAP LAMBERT Academic Publishing Feb 2019, 2019

About this Item

This item is printed on demand - Print on Demand Titel. Neuware -In recent years, consumer demand for dairy-based probiotic products has increased. Fruit juices may be an alternative vehicle for the incorporation of probiotics because they are rich in nutrients and do not contain starter cultures that compete for nutrients with probiotics. Furthermore, fruit juices are often supplemented with oxygen scavenging ingredients such as ascorbic acid, thus promoting anaerobic conditions. Fruit juices contain high amounts of sugars which could encourage probiotic growth and the decrease in the sugar content could easily be monitored using are refractometer. The probiotic action of fruit juices is beneficial, as these are rich sources of healthy nutrients such as antioxidants, vitamins, food fibres and minerals. Mango contains a high concentration of sugars, acids with good organoleptic properties. Probiotic cultures have been with mankind ever since people drank fermented milk and eaten fermented foods.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 52 pp. Englisch.

Seller Inventory # 9786139454341

Bibliographic Details

• Title: Development of Probiotic Lassi
• Publisher: LAP LAMBERT Academic Publishing Feb 2019
• Publication Date: 2019
• Language: English
• ISBN 10: 6139454344
• ISBN 13: 9786139454341
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 220W x 150H x 4D millimeters 220 millimeters width by 150 millimeters height by 4 millimeters depth
• Weight: 96 grams

About this title

Synopsis

In recent years, consumer demand for dairy-based probiotic products has increased. Fruit juices may be an alternative vehicle for the incorporation of probiotics because they are rich in nutrients and do not contain starter cultures that compete for nutrients with probiotics. Furthermore, fruit juices are often supplemented with oxygen scavenging ingredients such as ascorbic acid, thus promoting anaerobic conditions. Fruit juices contain high amounts of sugars which could encourage probiotic growth and the decrease in the sugar content could easily be monitored using are refractometer. The probiotic action of fruit juices is beneficial, as these are rich sources of healthy nutrients such as antioxidants, vitamins, food fibres and minerals. Mango contains a high concentration of sugars, acids with good organoleptic properties. Probiotic cultures have been with mankind ever since people drank fermented milk and eaten fermented foods.