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Vol. 10, Special Issue 12 (2021)

Effect on different levels of maltodextrin on microbial properties of synbiotic lassi by using buffalo milk

Author(s):
SG Jagadale, SH Terde, PD Chendge, SS Ramod and SY Waghmode
Abstract:
A study on Preparation of synbiotic lassi from buffalo milk. Maltodextrin and probiotic culture (Lb. acidophilus) 1.5 per cent were carried out by using buffalo milk. The attempts have been made to study effect of different levels of maltodextrin (0, 1, 1.5 and 2 %) on microbial analysis of synbiotic lassi. Synbiotic lassi prepared with 1.5 per cent maltodextrin was found superior over rest of the treatments.
Pages: 1672-1674  |  269 Views  70 Downloads
How to cite this article:
SG Jagadale, SH Terde, PD Chendge, SS Ramod and SY Waghmode. Effect on different levels of maltodextrin on microbial properties of synbiotic lassi by using buffalo milk. The Pharma Innovation Journal. 2021; 10(12S): 1672-1674.

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