Microbiological Evaluation of Soy Fortified Shrikhand by Using Response Surface Methodology.
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Date
2014-01
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Abstract
Soy fortified shrikhand samples were prepared with various levels of soymilk, cane sugar and
yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio of 1:1)
examined for selective enumeration of health beneficial microorganisms. The present investigation was carried out
to optimize the process for manufacturing of soy fortified shrikhand by its response with employing the 3-factor
Central Composite Rotatable Design (CCRD). The formulated soy fortified shrikhand with 45.0% soymilk, 30.0%
cane sugar and 3.0% yoghurt culture was found highly suitable (P<0.05) for obtaining the maximum viable count
of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus whereas the desirability index was
0.985.
Description
Keywords
Soymilk, Shrikhand, Yoghurt culture, Central Composite Rotatable Design
Citation
Singh Dinker, Singh Jai, Kumar Swashankh, Verma Tarun. Microbiological Evaluation of Soy Fortified Shrikhand by Using Response Surface Methodology. International Journal of Applied Biology and Pharmaceutical Technology. 2014 Jan-Mar; 5(1): 1-7.