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|Title:||Studies on bio-functional activity of traditional Lassi|
|Keywords:||ACE-Angiotensin converting enzyme;CPPs-caseinophosphopeptides;LAB-Lactic acid bacteria;HHL-hippuryl-L-histidyl-L-leucine;Lassi|
|IPC Code:||Int. Cl.8:GO1N 33/04, A23C 9/00, C12M, C12N, AO1D 7/00, A61K 38/43|
|Abstract:||Lassi is considered as digestive, nutritive and useful in gastrointestinal ailments. 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 like antioxidant activity, angiotensin-converting enzyme (ACE)-inhibitory activity and caseinophosphopeptides (CPPs) content of traditional Lassi. The acidity, pH, total solids and protein content were 0.56±0.03 (% lactic acid), 3.99 ± 0.06, 5.16± 0.16% and 2.26 ± 0.07% in village sample. The lassi contents mainly strains of Lactobacillus and Lactococcus were 7.97 and 8.14 cfu/ml of lassi. Some samples showed the presences of yeast and mold and coliform. The average ACE inhibitiory activity (IC50), antioxidant activity and caseinophosphopeptides (CPPs) content of village samples were 152.53 ± 9.12 (μg/ml), 0.11 ± 0.01μM TEAC / mg of protein and 0.50 ± 0.05 (mg/ml), respectively. The more antioxidant activity and ACE inhibition was found in simmering treatment than boiling whereas caseinophosphopeptides was observed more in boiling condition (0.56 mg/ml).|
|ISSN:||0975-1068 (Online); 0972-5938 (Print)|
|Appears in Collections:||IJTK Vol.01(1) [January 2015]|
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