Nutritional and Organoleptic Attributes of Probiotic Soy Milk Lassi Prepared From Non-Germinated and Germinated Soybean Laikhuram S, Dhaduk JJ*, Kapadiya SR, Chaudhary MK Department of Food Science & Nutrition, ASPEE College of Home Science & Nutrition, Sardarkrushinagar Dantiwada Agricultural University, Sardarkrushinagar-385505, Gujarat, India *email: jj_dhaduk@yahoo.co.in
Online published on 23 December, 2016. Abstract An attempt was made to develop probiotic soy milk lassi from non-germinated and germinated soybean by incorporating mango pulp in different proportion and the effect of incorporation of non-germinated and germinated soy milk and mango on nutritional and organoleptic attributes was studied. Probiotic soy milk lassi well prepared containing culture yoghurt 144 and Lactobacillus rhamnosus MTCC 5462 (2: 2), which is a probiotic culture, were inoculated under aseptic condition at 2% level. Organoleptic attributes of the non-germinated and germinated probiotic soy milk lassi prepared with 80% soy yoghurt and 20% mango pulp and 75% soy yoghurt and 25% mango pulp respectively showed the maximum scores than other treatments. The elevation of nutrients in nongerminated and germinated probiotic soy milk lassi showed that as the amount of mango pulp increased ash, carbohydrates, vitamin C and total soluble solid (TSS) content was increased significantly whereas moisture, protein, fat, calcium and iron content decreased. But when the mean value of non-germinated and germinated probiotic soy milk lassi was assessed, higher level of moisture, protein, calcium, iron and vitamin C was seen in germinated lassi than nongerminated probiotic soy milk lassi. It conclude that germination enhances the nutrient level in probiotic soy milk lassi. Top Keywords Probiotic, Germination, Soybean, Lassi, Organoleptic. Top |