Study of soy-fortified green tea curd formulated using potential hypocholesterolemic and hypotensive probiotics isolated from locally made curd

Sahoo Moumita,Bhaskar Das, Archana Sundaray,Sanghamitra Satpathi,P Thangaraj,S Marimuthu,R Jayabalan

Food Chemistry（2018）

引用 19|浏览5

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摘要

•Locally made curd samples acted as a source of potential probiotic starters.•Tea polyphenols showed significantly high stability during storage of tea curd.•Soy fortification of probiotic tea curd improved its cell viability during storage.•Soy fortification of tea curd enhanced angiotensin-converting enzyme inhibition.

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关键词

Tea polyphenols,Tea curd,Hypocholesterolemia,Probiotics,Soy fortification,Angiotensin-converting enzyme inhibitors

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