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

Recently there has been an increased demand for functional foods to reduce the risk of cardiovascular diseases mainly related to hypercholesterolemia, because of undesirable side effects of traditional drugs (statins). Hence, in the quest for natural and safer alternatives, this work is aimed to bring together the health-promoting properties of probiotics, soymilk, bovine milk and green tea into one product, i.e., soy-fortified green tea curd (GTC). This study includes isolation and characterization of microbes for probiotic attributes, from locally made curd which could reduce cholesterol and produce angiotensin-converting enzyme inhibitors in vitro. The best isolate was used for the production of soy-fortified GTC, and the effect of refrigerated storage on bacterial viability, tea polyphenol contents, and organoleptic properties was investigated. CI1 (Enterococcus faecium) depicted best probiotic potential amongst the 15 isolates. Soy-fortified GTC depicted higher probiotic viability for a longer duration during refrigerated storage and greater ACEI activity than unfortified GTC.