Abstract
A PROMISING FUNCTIONAL DAIRY FOOD USING PROBIOTICS WITH KALMEGH

Dr. Sunil S. Pande and Priyanka Gupta*

ABSTRACT

Kalmegh extract has well known nutritional and medicinal values. A probiotic yoghurt fortified with Kalmegh extract (KE) was manufactured using Lactobacillus acidophilus together with Bifidobacterium bifidum as a probiotic bacterial strains. Kalmegh extract was prepared and added at a concentration of 6% to Buffalo's skim milk. The effect on synersis, pH, TTA and sensory properties of the final product, as well as, the viability of the LAB were evaluated during 28 days of storage at refrigeration temperature. Lactobacillus acidophilus counts decreased from 36x108cfu/ml to 14x108cfu/ml and Bifidobacterium bifidum counts decreased from 100x109cfu/ml to 5x109cfu/ml, which is more than the recommended value of more than 107 throughout the storage period. Thus kalmegh fortified yoghurt could be used as a functional dairy food.

Keywords: Kalmegh, probiotics, Lactobacillus acidophilus, Bifidobacterium bifidum, fortified yoghurt, functional food.


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