International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 2 (2019)

Studies on physico-chemical quality parameters of skim milk yoghurt fortified with pomegranate juice


Vaddi Lokesh Baburao, Smita Majumder, Kaushal Kishor, Santosh, Shanta Peter

Yoghurt is a fermented dairy product having several health benefits, so is healthier for consumption. Yoghurt is beneficial to our digestive system, especially stomach and colon; it enhances the immune response which will in turn increase resistance to immune related diseases. Yoghurt can be developed with fruit juice which can be part of a healthy diet which increases the aesthetic value of the new product as a functional food. Pomegranate juice is used as a healthful beverage since it is a natural rich source of polyphenol, flavonoid and other antioxidant.
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