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Vol. 11, Special Issue 2 (2022)

Process optimization for preparation of fruit kefir

Author(s):
Suraj Rajaram Jadhav, Tushar Rajendra Bhosale, Malati Kakasaheb Chavan and Dr. RJ Desale
Abstract:
The present research work was carried out at the Department of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri- 413722 Dist. Ahmednagar, Maharashtra province of INDIA. The study was conducted to standardize the procedure for production of fruit kefir. For preparation of fruit kefir three different fruit pulp were used viz. Mango, Jamun and Strawberry. For fermentation two different steps were followed (Step I 37 oC for 9 hrs. + 24 oC for 15 hrs. and Step II 37 oC for 24 hrs.). Trials were carried out for optimization of level of fruit pulp and fermentation process. Sensory evaluation was carried out for finalising level.
Pages: 487-490  |  381 Views  150 Downloads
How to cite this article:
Suraj Rajaram Jadhav, Tushar Rajendra Bhosale, Malati Kakasaheb Chavan and Dr. RJ Desale. Process optimization for preparation of fruit kefir. The Pharma Innovation Journal. 2022; 11(2S): 487-490.

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