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    Process Technology for the Preparation of Multi-Millet-Based Probiotic Biscuit

    Access Status
    Fulltext not available
    Embargo Lift Date
    2027-04-24
    Authors
    Arepally, Divyasree
    Date
    2024
    Supervisor
    Ranil Coorey
    Type
    Thesis
    Award
    PhD
    
    Metadata
    Show full item record
    Faculty
    Science and Engineering
    School
    School of Molecular and Life Sciences
    URI
    http://hdl.handle.net/20.500.11937/97695
    Collection
    • Curtin Theses
    Abstract

    The rising popularity of functional food in the diet due to their possible health benefits has driven probiotic food innovation. This PhD study optimizes encapsulation for probiotic powder, develops oleogel-based filling cream, and explores possible ways of developing multi-millet-based probiotic biscuit. The optimized probiotic powder enhanced flowability, cell survival, and thermal stability. Inclusion of probiotics in biscuit filling cream found high cell viability under simulated gastro-intestinal conditions than those directly added to dough and baked.

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