Formulation and Validation of Turmeric and Black Pepper Flavored Probiotics
<p class="Abstract">The beneficial or harmless microorganisms naturally found in the digestive tract have major roles in modulating the physiological functions of the host. Probiotics are live microbial feed supplement that helps to improve the intestinal microbial balance and thus i...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2023-07-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/16269 |
| _version_ | 1797432620315836416 |
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| author | Ranjith Arimboor Zavier Thaliakuzhy Nagamani Chintalarevi |
| author_facet | Ranjith Arimboor Zavier Thaliakuzhy Nagamani Chintalarevi |
| author_sort | Ranjith Arimboor |
| collection | DOAJ |
| description | <p class="Abstract">The beneficial or harmless microorganisms naturally found in the digestive tract have major roles in modulating the physiological functions of the host. Probiotics are live microbial feed supplement that helps to improve the intestinal microbial balance and thus imparts beneficial health effects. Spices are established sources of natural agents for food flavor and color. In this study, probiotic curd formulations containing varying contents of turmeric and black pepper were prepared and evaluated for the viability of aerobic bacteria during the shelf life of 15 days and consumer acceptability. Based on the results of the viability studies and sensory evaluation, acceptable compositions of a probiotics curd formulation flavored with turmeric and black pepper were arrived at. The formulation with 1.0 and 0.5 % turmeric and black pepper respectively was found to maintain the required levels of probiotic bacteria during the storage for 15 days and was well accepted in the sensory evaluation.</p> |
| first_indexed | 2024-03-09T10:04:15Z |
| format | Article |
| id | doaj.art-36fecff823414359bfff4150cf9e0834 |
| institution | Directory Open Access Journal |
| issn | 2685-4279 2715-422X |
| language | English |
| last_indexed | 2024-03-09T10:04:15Z |
| publishDate | 2023-07-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj.art-36fecff823414359bfff4150cf9e08342023-12-01T23:13:02ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2023-07-0151182510.33512/fsj.v5i1.1626910163Formulation and Validation of Turmeric and Black Pepper Flavored ProbioticsRanjith Arimboor0Zavier Thaliakuzhy1Nagamani Chintalarevi2Spices Board Quality Evaluation Laboratory SIPCOT, Gummidipoondi, Chennai 601201Spices Board Quality Evaluation Laboratory SIPCOT, Gummidipoondi, Chennai 601201Spices Board Quality Evaluation Laboratory SIPCOT, Gummidipoondi, Chennai 601201<p class="Abstract">The beneficial or harmless microorganisms naturally found in the digestive tract have major roles in modulating the physiological functions of the host. Probiotics are live microbial feed supplement that helps to improve the intestinal microbial balance and thus imparts beneficial health effects. Spices are established sources of natural agents for food flavor and color. In this study, probiotic curd formulations containing varying contents of turmeric and black pepper were prepared and evaluated for the viability of aerobic bacteria during the shelf life of 15 days and consumer acceptability. Based on the results of the viability studies and sensory evaluation, acceptable compositions of a probiotics curd formulation flavored with turmeric and black pepper were arrived at. The formulation with 1.0 and 0.5 % turmeric and black pepper respectively was found to maintain the required levels of probiotic bacteria during the storage for 15 days and was well accepted in the sensory evaluation.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/16269probiotics, aerobic bacterial plate, count, turmeric, black pepper |
| spellingShingle | Ranjith Arimboor Zavier Thaliakuzhy Nagamani Chintalarevi Formulation and Validation of Turmeric and Black Pepper Flavored Probiotics Food ScienTech Journal probiotics, aerobic bacterial plate, count, turmeric, black pepper |
| title | Formulation and Validation of Turmeric and Black Pepper Flavored Probiotics |
| title_full | Formulation and Validation of Turmeric and Black Pepper Flavored Probiotics |
| title_fullStr | Formulation and Validation of Turmeric and Black Pepper Flavored Probiotics |
| title_full_unstemmed | Formulation and Validation of Turmeric and Black Pepper Flavored Probiotics |
| title_short | Formulation and Validation of Turmeric and Black Pepper Flavored Probiotics |
| title_sort | formulation and validation of turmeric and black pepper flavored probiotics |
| topic | probiotics, aerobic bacterial plate, count, turmeric, black pepper |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/16269 |
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