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Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Vol. 10, Special Issue 12 (2021)
Effect on different levels of maltodextrin on microbial properties of synbiotic lassi by using buffalo milk
Author(s):
SG Jagadale, SH Terde, PD Chendge, SS Ramod and SY Waghmode
SG Jagadale, SH Terde, PD Chendge, SS Ramod and SY Waghmode
Abstract:
A study on Preparation of synbiotic lassi from buffalo milk. Maltodextrin and probiotic culture (Lb. acidophilus) 1.5 per cent were carried out by using buffalo milk. The attempts have been made to study effect of different levels of maltodextrin (0, 1, 1.5 and 2 %) on microbial analysis of synbiotic lassi. Synbiotic lassi prepared with 1.5 per cent maltodextrin was found superior over rest of the treatments.
A study on Preparation of synbiotic lassi from buffalo milk. Maltodextrin and probiotic culture (Lb. acidophilus) 1.5 per cent were carried out by using buffalo milk. The attempts have been made to study effect of different levels of maltodextrin (0, 1, 1.5 and 2 %) on microbial analysis of synbiotic lassi. Synbiotic lassi prepared with 1.5 per cent maltodextrin was found superior over rest of the treatments.
Pages: 1672-1674 | 288 Views 79 Downloads
How to cite this article:
SG Jagadale, SH Terde, PD Chendge, SS Ramod and SY Waghmode. Effect on different levels of maltodextrin on microbial properties of synbiotic lassi by using buffalo milk. The Pharma Innovation Journal. 2021; 10(12S): 1672-1674.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
The Pharma Innovation Journal
