Vol. 7, Issue 3 (2018)

Author(s):
Honest Pramjeet Simon, Dr. Ramesh Chandra and Dr. Shanker Suwan Singh

Abstract:
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.