Study on the quality parameter of curd by using β- carotene rich vegetable

Abstract

The beneficial role of dietary fiber in human nutrition has lead to a growing demand for incorporation of novel fibers, esp. soluble fibers into foods. On the other hand, curd is considered highly nutritious due to metabolic products produced by LAB. Hence, fortifying curd with beta-carotene will help in formulating curd with dietary fiber. The study aims to prepare cost-effective curd with an amalgamation of b- carotene rich sources, viz; carrot, beet root, sweet-potato, using 4 different treatment for each. In the constructive phase of study, treatment T3, curd incorporated with beet root in a proportion of 85:10, is the most consistent product amongst all the formulated curd samples. Also the statistical evaluation reveals that it’s the most appreciated sample by the subjects, organoleptically. Whereas, all other physicochemical and microbiological traits of the curd fortified using beet root are similar to a standard curd under all upheld conditions of study.