Aims: To characterize the probiotic attributes of yeasts obtained from fruit and bread samples. Study Design: Isolation, characterization amd performance evaluation for probiotic attributes. Place and Duration of Study: Department of Dairy Microbiology, Dairy Science College, Heb...
Open access
Research Article10.9734/ejnfs/2024/v16i81499
The present study focused on the isolation and biochemical characterization of yeast strains from fruits to evaluate their metabolic and functional diversity. Yeasts were isolated from fresh fruit samples such as grape, orange, pineapple, lychee, sugarcane juice, using Yeast Glu...
Open access
Research Article10.9734/mrji/2026/v36i21709
Aims: The study aimed to evaluate the effect of millet-to-water ratio of soaking and time-temperature combination used for soaking on the protein and phytate content of foxtail millet. Study Design: This was an experimental, laboratory-based study. Place and Duration of Study: T...
Open access
Research Article10.9734/jabb/2024/v27i111728
The aim of this study was to investigate the impact of incorporating Mentha spicata (mint), Moringa oleifera (moringa), and Murraya koenigii (curry) leaf extracts into yoghurt to enhance its nutritional and therapeutic benefits. The study assessed the sensory, physicochemical, mi...
Open access
Research Article10.9734/jabb/2024/v27i111597
Aims: The current investigation was to ascertain the most efficient sporicidal treatment for germinated finger millet in order to inactivate the spores that could interfere with the fermentation process by acting as a competing microflora for starter culture during the manufactur...
Open access
Research Article10.9734/jsrr/2024/v30i62076
Aims: The study aimed to evaluate and compare the protein and crude fibre content of eight different millet species, emphasizing their potential in formulating nutritionally superior food products. Study design: This was an experimental, laboratory-based study. Place and Duration...
Open access
Research Article10.9734/jsrr/2024/v30i112573
Aims: The purpose of this study was to develop fermented probiotic millet dried mix by incorporating a probiotic Lactobacillus acidophilus and to ascertain how different processes used in the product's development affected its chemical components. Study Design: Fermented probioti...
Open access
Research Article10.9734/mrji/2024/v34i61451
Aim: To determine the probiotic characteristics for selected Bacillus spp. Study Design: The study was aimed for evaluating the in vitro probiotic properties such as acid and bile tolerance, adhesion ability and antibacterial activity of four strains of Bacillus spp. such as Baci...
Open access
Research Article10.9734/jsrr/2024/v30i62082
Aims: The study aimed to develop functional dairy spread that is spreadable at refrigeration temperature and low in fat content. Study Design: Development of functional dairy spread and its analysis. Place and Duration of Study: Department of Dairy Technology, Dairy Science Colle...
Open access
Research Article10.9734/jsrr/2024/v30i62087
Aims: The present study aimed at the production of yoghurt with different levels of red banana pulp (5, 7.5, 10, 12.5, 15%) Study Design: Development of red banana pulp incorporated probiotic yoghurt and its performance evaluation. Place and Duration of Study: Department of Dairy...
Open access
Research Article10.9734/jsrr/2024/v30i62069