Probiotic flavored curd: Physicochemical and sensory attributes

Lactic acid bacteria are among the most important groups of microorganisms used in food fermentations. This research will focus on the monoculture flavored curd and sensory acceptance as we have found these are the most important challenges to ensure transferring the health benefits and the commercial success. The objective of the study was to include probiotic lactic acid bacteria along with flavoured ingredients monocultured curd to enhance the organoleptic properties of plain curd to improve consumer acceptability and to identify methods for improving the nutrient profile and possible therapeutic effectiveness of plain probiotic curd. Physicochemical, microbiological and sensory attributes indicated that the use of Green chillies and Gobo root as a flavouring material in flavoured yoghurt preparation is highly recommended. Keeping in view all the above results, the production of flavored probiotic curd at commercial level is highly recommended.