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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.4 [2005] >
NPR Vol.4(5) [September-October 2005] >
| Title: | Beverage |
| Issue Date: | Oct-2005 |
| Publisher: | CSIR |
| Abstract: | Yoghurt (fermented milk product) contains
more digestible protein, more calcium and certain B group vitamins. Besides
nutritional value, it has hypocholesterolaemic and antitumouric effects also.
Studies have indicated that consumption of soy protein decreases total serum
cholesterol and minimizes risks of several cancers. Mango pulp which contains a
high proportion of sugar, mostly monosaccharide, is easily adsorbed by the
digestive system. Fortification of yoghurt with soy solids and mango pulp not
only increases its nutrient content including minerals and vitamins but also
adds to its health promoting value. |
| Page(s): | 416-417 |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.4(5) [September-October 2005]
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