Plant Based Probiotic Yogurt from Coconut Milk and Finger Millet Milk - A, Swarnalatha;Sreedhar, Sruthy;A, Sethupathy
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This study focuses on the development and evaluation of a plant-based probiotic yogurt made using coconut milk and finger millet milk as dairy alternatives. The primary goal was to formulate a nutritious, lactose-free yogurt suitable for vegans and individuals with dairy intolerance. The yogurt was fermented using probiotic cultures, typically Lactobacillus species, to enhance its health benefits.the study demonstrates that plant-based probiotic yogurt from coconut and finger millet milk is a promising functional food with good sensory acceptability and probiotic potential, contributing to sustainable and health-conscious dietary options.…mehr

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Produktbeschreibung
This study focuses on the development and evaluation of a plant-based probiotic yogurt made using coconut milk and finger millet milk as dairy alternatives. The primary goal was to formulate a nutritious, lactose-free yogurt suitable for vegans and individuals with dairy intolerance. The yogurt was fermented using probiotic cultures, typically Lactobacillus species, to enhance its health benefits.the study demonstrates that plant-based probiotic yogurt from coconut and finger millet milk is a promising functional food with good sensory acceptability and probiotic potential, contributing to sustainable and health-conscious dietary options.
Autorenporträt
Dr. A. Swarnalatha, Associate Professor working in Nehru Arts and Science College, Coimbatore, Tamil Nadu, India. Ms. Sruthy Sreedhar, has completed her M. Sc. Food Science and Nutrition and working in a reputed food industry. Dr. A. Sethupathy, Assistant Professor working in SNS College of Technology, Coimbatore, Tamil Nadu, India.