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DEVELOPMENT OF FOOD PRODUCTS INCORPORATING LACTOBACILLUS SPOROGENES FOR PRE- SCHOOL CHILDREN

KrishiKosh

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Title DEVELOPMENT OF FOOD PRODUCTS INCORPORATING LACTOBACILLUS SPOROGENES FOR PRE- SCHOOL CHILDREN
 
Creator ARCHANA, D
 
Contributor YASODA DEVI, P
 
Subject FOOD, PRODUCTS, INCORPORATING, LACTOBACILLUS, SPOROGENES, PRE- SCHOOL, CHILDREN
 
Description The present study was taken up to check the viability of L. sporogenes in
probiotic incorporated food products suitable for pre- school children. L. sporogenes
is a gram positive, spore- forming, lactic acid producing bacteria, the spores of which
are thermo stable.
L. sporogenes at two different dosage levels i.e. 1 x 108 spores/ gm and
2 x 108 spores/ gm were added to various recipes like Groundnut chikki, Halwa,
Kichidi, Upma, Sweet biscuits, Bread, Mango jam and Mango juice. Effect of
processing temperature and storage on the viability of probiotic was tested.
Better probiotic viability was observed in chikki, mango jam and fresh mango
juice compared to other products like halwa, kichidi and upma. Zero viability was
found in bread and sweet biscuits. The viability reduced during processing from
0.39 million cfu/ gm to 0.35 million cfu/gm in chikki, 0.90 million cfu/ gm
to 0.84 million cfu/gm in mango jam and 0.40 million cfu/ gm to 0.39 million cfu/gm
in fresh mango juice.
The viability decrease during storage of 30 days both in chikki and mango
jam was found to be significant at P
 
Date 2016-07-30T10:18:59Z
2016-07-30T10:18:59Z
2009
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/70205
 
Language en
 
Relation D8521;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD