| Curd recognized as a healthy and multifunctional food. It is a coagulated milk product obtained from the lactic acid fermentation by the action of Mesophilic mixed strain dahi culture NCDC-167 (containing Lactococcuslactis ssp. lactis, L. lactis ssp. cremoris, L. lactis ssp. diacetylactis and Leuconostoccitrovorum). In this present studies, kiwi fruit extract was added in milk and their effects during curd fermentation were investigated. The changes in pH and Titratable Acidity (TA) were measured during fermentation and after 20 days of storage at 5°C. The curd extracts were subsequently analysed for their syneresis, proteolysis, peptide content, total phenolic content, and antioxidant activities, inhibitory activities on α- amylase and α-glucosidase, presence of exo polysaccharides (EPS) and organoleptic properties. pH values for both dragon fruits curd showed significant reduction while titrabel acidity showed higher percentages compared to plain-curd during fermentation and after days of storage. Syneresis in curd (27.93%) also has been increased (p>0.05) with the addition of kiwi fruit compared to the control (29.67%) The total phenolic content (TPC) in kiwi fruit curd (36.44-64.43 ug GAE/ml) showed a greater increase (p<0.05) than plain curd (20.25 ug GAE/ml). Kiwi showed the highest score for visual appearance (7.77), aroma (5.9) and sweetness (4.22) while plain curd showed highest scores for body texture (6.81), sourness (7.13) and overall taste (5.45). In conclusion, the addition of kiwi fruit in curd gave enhanced effects on physicochemical, therapeutic properties, production of EPS and organoleptic properties in curd.
Keywords: cow milk, kiwi pulp, probiotic, Curd, functional, syneresis.
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