Create a Superfood Dairy Product using Taiwan's Djulis
Create a Superfood Dairy Product using Taiwan's Djulis
Development of Functional Fermented Chenopodium Formosanum Dairy Products with Low GI and Blood Pressure Lowering Potential
Tags: National Taiwan University, Taiwan, Agriculture & Food
This research develops functional djulis fermented dairy products using Taiwan's native "Djulis" (Chenopodium formosanum Koidz.), high-quality local milk, and lactic acid bacteria. The process involves scaling up production in a liquid state bioreactor to maintain nutrient and functional ingredient levels comparable to small-scale batches. Djulis, known for its gluten-free, low glycemic index, and rich nutritional profile, including essential amino acids, fiber, and bioactive compounds, adds significant health benefits like anti-oxidation and blood pressure reduction to the dairy products. Unlike competing grain-added yogurts, this product emphasizes the use of pure, natural ingredients and leverages local agricultural resources, offering a novel approach to enhancing Taiwan's food industry. The innovation not only introduces a unique functional food but also provides a scalable model for similar agricultural ventures.
IP Type or Form Factor: Process & Method; Material
TRL: Not specified
Industry or Tech Area: Agriculture; Food & Beverage
