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Evaluation of yield of chakka and total solids in soy enriched probiotic shrikhand
International Journal of Chemical Studies · 2020 · Vol. 8(4) · pp. 3188–3189
Ali A. Poorani✉(Madras Medical College)B. Suresh Subramonian(Orthopaedic Research Group)A. Elango(Tamil Nadu Veterinary and Animal Sciences University)G Kumaresan(Tamil Nadu Veterinary and Animal Sciences University)
Abstract
The effects of neutraze enzyme in soy enriched probiotic shrikhand was studied. The yield of chakka and total solids in soy enriched enzymatically modified probiotic shrikhand was determined by treating with Neutrase. Synbiotic Milk was prepared by substitution of enzymatically modified soymilk to bifidogenic milk at 10 per cent, 15 per cent and 20 per cent levels. It was found that the yield of chakka from SSyM15 is 24.63 0.99 and there is significant increase in yield of chakka (P
Rice Cultivation and Yield ImprovementFood Science and Nutritional StudiesProbioticFood scienceSoy milkTotal dissolved solidsYield (engineering)ChemistryBiologyBacteriaMaterials science
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