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Vol. 6, Issue 8 (2017)

Studies on physiochemical attributes of cereal based fermented functional milk

Swarnima Dey, John David, Bhole Shankar Rai and Kaushal Kishor

Malnutrition or malnourishment is the problem which is most prevalent in today’s society and causes lot of health problems with undernutrition, extreme starvation might be permanent problems in physical and mental development. Milk is not consumed by many due to many factors like lactose intolerance or due to dislikes, we can supplement milk by cereal based fermented milk product which will be a new nutritious product. Cereal based functional fermented milk fulfils the nutrient requirements of an undernutrition person as it provides proper energy, protein, vitamins and minerals. A research was conducted with a view to develop a healthy nutritious functional cereal-based fermented milk and to study its physiochemical attributes. The research included four treatments having common ingredients like milk (100 ml), whole barley flour (4%), date syrup (10%) and differs in the amount of flax seed powder. (T1) had 0.5% flax seed powder, (T2) had 1%, (T3) had 2% and (T4) had 3% flax seed powder. The result of physico chemical analysis pertained to the research in T4 had highest percentage of carbohydrate, protein, fat, moisture, and acidity with 13.57, 5.48, 7.98, 72.95, and 0.68 respectively.
Pages: 254-258  |  1062 Views  81 Downloads

The Pharma Innovation Journal
How to cite this article:
Swarnima Dey, John David, Bhole Shankar Rai, Kaushal Kishor. Studies on physiochemical attributes of cereal based fermented functional milk. Pharma Innovation 2017;6(8):254-258.

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