International Journal of Food Science and Nutrition

ISSN: 2455-4898

Vol. 4, Issue 6 (2019)

Procreation and quality analysis of soy & soy-cow curds by using starter culture as fermented rice rinsed water

Author(s): Shilpa Joy, Dr. D Sridevi
Abstract: Lactic acid bacteria are a diverse group of bacteria that produce lactic acid as their major fermentation product. LAB is widespread in nature and is beneficial probiotics in our digestive systems. Soya bean curd contains high quality protein that can be easily digested and cholesterol free. The production of soya curd and soy-cow curd by fermentation of soya milk and cow’s milk with lactobacillus plantaram which isolated from rice rinsed water was studied. The efficacy of using rice rinsed water of 10%, 15%, 20%, 25% of prepared LAB solution is added to soya milk (S1, S2, S3, S4)as a starter culture. Fermentation of soy-cow milk done by using 15%of LAB solution which is noted as SC1, C2, SC3 show imparted beneficial effects of sensory, physiochemical, nutrient and microbial properties of curd. The overall acceptability was greatest for S1 in soy curd and SC3 in soy-cow curd. Higher crude protein content (4g), low fat (3.8g) and low level of lactose (0.4g) were recorded for soy-cow curd of (50:50).So this type of curd is recommended for weight watcher and lactose intolerance persons.
Pages: 97-101  |  252 Views  45 Downloads
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