Studies on preparation of Smart Curd

Abstract

In India, curd forms one of the essential item and efficient source of probiotics supplement. Probiotics are a group of beneficial lactic acid producing bacteria which constitute the major portion of the gut micro floral population providing invaluable B-complex vitamins. In the present study, the prebiotic potential of commercially available Fructo-oligosaccharide (FOS) targeting, Bifidobacterium spp. and Lactobacillus spp. was utilized to prepare smart curd and the same was examined for chemical, microbiological, sensory evaluation and compared with control curd. It has been found that addition of FOS improves the sensory parameters and did not affect the microbiological parameters and can be deemed safe for consumption.