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Vol. 11, Special Issue 6 (2022)

Study on the different types of fortification techniques of curd (dahi)

Author(s):
Arishdeep Kour
Abstract:
One of the most important ways to improve the quality and quantity of nutrients in food is to strengthen the diet. It has the potential to be a low-cost health intervention. Because dairy products, such as curd, are widely used, fortifying these foods will reduce or prevent the disturbances associated with malnutrition. The main focus of this review is to examine the technical elements involved in the manufacturing of various varieties of fortified curds, and their role in preventing illness and remediation. In this study, fortification is described and the main reasons for performing this procedure are provided, followed by a brief discussion of the fortification of curd with minerals, vitamins, and fruits and vegetables utilized in the process. As a result, it has the potential to deliver healthy nutrients to the human diet
Pages: 908-914  |  581 Views  404 Downloads
How to cite this article:
Arishdeep Kour. Study on the different types of fortification techniques of curd (dahi). The Pharma Innovation Journal. 2022; 11(6S): 908-914.

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