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Rajendran, R.
- Preparation and Storage Stability of RTS Beverages Using Carrots Fermented with Probiotic Bacteria and Lime Juice
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1 Department of Nutrition and Dietetics and Department of Microbiology, PSG College of Arts and Science, Coimbatore – 641014, IN
1 Department of Nutrition and Dietetics and Department of Microbiology, PSG College of Arts and Science, Coimbatore – 641014, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 50, No 1 (2013), Pagination: 29-36Abstract
Natural fermentation occurs when micro organisms are allowed to react with susceptible organic substrates. Fermentation plays an important role in preservation of foods. Fermenting fruits and vegetables can bring many health benefits to the people in developing countries. The demand for fruit beverages is increasing in India due to the increasing trend towards fast foods and also to cater to the changing consumer taste. Fruit juices are deemed to be a suitable vehicle for probiotic bacteria, as they are not exposed to acidic stomach conditions for too long (resistance time is short).
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