Biofunctional Properties of Traditional Indian Lassi Prepared from Buffalo milk (original) (raw)

2012

Abstract

Milk derived bioactive peptides are considered as prominent ingredients for various health promoting functional foods targeted at heart, bone and digestive system health as well as improving immune defense, mood and stress control. Fermentation of milk with lactic acid bacteria (LAB) is the most suitable approach to enrich the bioactive peptides in fermented milk products. In the present study, the survey of traditional lassi from nearby villages of Karnal city was conducted with respect to method of preparation of lassi and the collected samples were analyzed for their physicochemical and bio-functional properties. The method of preparation of lassi was optimized taking into consideration preheating temperature, incubation time, screening of lactobacillus strains and the bio-functional properties. Two NCDC cultures were selected namely, L. acidophilus (NCDC-15) with maximum antioxidative (0.65±0.074 μM TEAC / mg of protein), ACE inhibitory activity IC50 (26.62±0.06 μg of protein/ml...

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