Optimisation of a process for production of pomegranate pulp and flaxseed powder fortified probiotic Greek dahi |
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| Authors: | Reeta Sudhir Kumar Prasad Rasane Ramadevi Nimmanapalli |
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| Affiliation: | 1. Centre of Food Science and Technology, Banaras Hindu University, Varanasi, Uttar Pradesh, India;2. Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India;3. Faculty of Veterinary and Animal Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India |
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| Abstract: | Fortified probiotic Greek dahi was formulated with pomegranate pulp (PP) and flaxseed powder (FP). The product variables, viz. PP, FP and incubation time, were optimised based on chemical, sensory and textural attributes. The study revealed that PP significantly affected the acidity and antioxidant content, while FP influenced the sensory and textural properties of the product. The optimum conditions were 15% PP, 2% FP and 12‐h incubation time. The developed fortified probiotic Greek dahi is a potential synbiotic food. |
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| Keywords: | Probiotic Greek dahi Pomegranate Flaxseed Fortified food |
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