This review describes the basic principles and applications of electronic tongues (e-tongues) in the food industry.

Currently, much attention is being paid for improving the texture of food by screening the new exopolysaccharides (EPS) producing strains. The aim of the present work was to isolate EPS producing Lactic acid bacteria (LAB) strains from raw milk and milk products samples. Total of thirty eight dahi, lassi and raw milk samples were collected from different villages and towns of Karnal and Delhi District. The samples were plated on milk agar and colonies showing ropy polysaccharides production were subjected to biochemical test. After molecular identification 2 were found as S. thermophilus, 2 were Lb. rhamnosus and 2 were confirmed as Lb. fermentum. Two S. thermophilus strains (PD7 and PD11) and Lb. fermentum strains (AL6 and AD3) showed better curdling pattern, acidity, exopolysaccharides production, and sensory properties. These cultures can be used for manufacture of indigenous fermented milk products.

Milk has long been acknowledged as a source of macro- and micro nutrients. Presently, several identified biologically active substances from milk and their derivatives has attracted much attention from the scientific community. These bioactive compounds confer many health benefits that might support disease prevention. Worldwide, there is an increasing interest in the therapeutic potential of bioactive peptides which collectively present a cornucopia of bioactivities for utilization in humans. Bioactive peptides are hydrolysates with specific amino acid sequences that exert a positive physiological effect on the body. Most of the biological activities are encrypted within the primary sequence of the native protein and can be released during digestion by proteolytic enzymes in the gastrointestinal tract or during fermentation and food processing. Milk protein is an important source of bioactive peptides which may contribute to regulate the nervous, gastrointestinal, and cardiovascular systems as well as the immune system. Milk protein derived bioactive peptides are shown to have antihypertensive, antimicrobial, immunomodulatory, antioxidative and mineral-binding properties. Bioactive peptides derived from milk proteins are of particular interest to the food industry due to the potential functional and physiological roles that they exhibit.

In this study, the textural, rheological and colour properties of different starch-based sweetened cow milk yoghurt were analyzed. Stickiness increased with increased addition level of modified starch for both homogenized (-2.231 to -5.304 N) and unhomogenized (-1.505 to -4.834 N) yoghurt sample. Firmness increased linearly for unhomogenized cow milk yoghurt sample at different incorporation level (3.019 to 4.887 N) but the homogenized cow milk yoghurt samples did not shown any clear significant difference. Viscosity also increased with increased addition level of modified starch and unhomogenized yoghurt sample at different incorporation level of modified starch showed clear and significant difference from sample to sample. Firmness, stickiness and viscosity of potato starch-based cow milk yoghurt with homogenization did not show any significant difference, but unhomogenized yoghurt sample showed linear increase of viscosity and firmness that ranged from 0.213 to 0.525 Pa.s and from 2.669 to 4.014 N, respectively. Stickiness of unhomogenized sample also increased with increased potato starch incorporation level. Viscosity increased with increased corn starch incorporation for homogenized sample. The pH values were more or less similar and the colour values showed it was lightness as white for all cases. The highest incorporation level (2%) was found for corn starch followed by potato (1.5%) and modified (1.0%) starch.