Incorporation of Vellore culinary banana pulp and peel fiber in curd andyoghurt to enhance its nutritional qualities

[摘要] The aim of this experiment was to isolate strains of Lactobacillus from different curd samples .A total of four samples were taken .Out of this 2 were curd and 2 were yoghurt from different brands .Different strains were isolated and a pure culture was obtained .The culture was further cultured on selective media .Then utilizing the strains on the selective media curd was made using milk .To the milk fruit pulp rich in fiber was added before adding the inoculum .Then it was kept for incubation for the formation of curd .People with lactose intolerence generally lack the enzyme lactase and hence cannot digest lactose .For them curd comes as a very whole some food and its important to enrich its nutritional properties .Thus adding fiber to it enhances its nutritional value .Also fiber is an integral requirement in our daily diet .The roughage provided by fiber helps in the bowel movement and the detoxification of the body. Without the proper roughage many complications can occur which might result in the detoriation of health due to toxic accumulation in the body.

[学科分类] 药理学