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. 3, Issue 4 (2018)

Effect of fat percentage on sensory attributes and growth characteristics of starter culture for development of whey-cereal based fermented beverage


Monika Rani, Dabur RS, Priyanka

Considering the popularity of cereal-based milk foods for their health benefits and excellent organoleptic qualities, the major task that lies ahead is to design these basic ingredients into products that help in alleviating the malnutrition and also appeal to the sophisticated palates of educated and health conscious consumers. So considering the need of the present day, present study was conducted to develop whey-cereal based fermented dairy products. Two different fat percentage (1 % and 4%) were used for development of the products and were evaluated for sensory acceptability as well as for growth indicators of NCDC-167 culture. It is depicted from the results that whey-cereal based fermented dairy beverage (Lassi) prepared using 4 % fat using germinated cereals and inoculation by NCDC-167 culture was found more suitable for preparation of whey pearl millet fermented dairy product (lassi) and whey moth bean (lassi). They scored higher and were more acceptable in comparison to product prepared using 1% fat.
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How to cite this article:
Monika Rani, Dabur RS, Priyanka. Effect of fat percentage on sensory attributes and growth characteristics of starter culture for development of whey-cereal based fermented beverage. International Journal of Food Science and Nutrition, Volume 3, Issue 4, 2018, Pages 32-36
International Journal of Food Science and Nutrition