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Vol. 7, Issue 3 (2018)

Evaluation of physico-chemical analysis of probiotic herbal yoghurt

Honest Pramjeet Simon, Dr. Ramesh Chandra and Dr. Shanker Suwan Singh
Yoghurt becomes a functional food upon incorporating probiotics live micro-organism which we administered confer health benefits. Probiotics are fermentable fiber’s that nourish beneficial microflora enhances the functionality of probiotics. The research was conducted to determine the effect of different concentration of Ginger & Garlic extract on physiochemical analysis of yoghurt was prepared by standardised milk having 4.5% & 12 SNF with herbs & Ginger 1.0-1.5 & Garlic 0.2-0.4% respectively. The research analysis was carried out of each sample to its different parameters such as (Moisture, fat, protein, total solids acidity and sensory evaluation) of the prepared yoghurt was carried out.
Pages: 569-571  |  491 Views  34 Downloads

The Pharma Innovation Journal
How to cite this article:
Honest Pramjeet Simon, Dr. Ramesh Chandra, Dr. Shanker Suwan Singh. Evaluation of physico-chemical analysis of probiotic herbal yoghurt. Pharma Innovation 2018;7(3):569-571. DOI: 10.22271/tpi.2018.v7.i3i.1811
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