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ThesisItem Open Access EVALUATION OF QUALITY ATTRIBUTES OF SHRIKHAND SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC BACTERIA(KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401, 2021-07-01) PAVAN S.R.; JAYASHRI. P. HIREMATHShrikhand a semi solid, sweetish-sour indigenous fermented milk product prepared by the fermentation of milk by using lactic acid bacteria and whey drained off from dahi to yield chakka. Viability of probiotic bacteria in a product is an important consideration for their efficacy to survive during the processing and shelf life of food. In the present investigation, 3 per cent sodium alginate and calcium chloride at 0.2 per cent had considered optimum because of its soft textured beads. It was observed that 2.0 per cent lactic cultures and 3 per cent microencapsulated probiotic beads was found best compared to the other levels for dahi preparation. Among the different levels of sugar and flavour tried, the sugar level of 40 per cent and 0.5 percent of cardamom flavour levels gained maximum overall acceptability. The optimized microencapsulated probiotic shrikhand had 4.85, 40.44, 59.56, 10.79, 9.84, 0.85 and 0.98 per cent of pH, moisture, total solids, fat, protein, ash and titratable acidity (lactic acid) respectively. During storage studies for 28 days at 5±1 °C, there was a significant increase in titratable acidity, soluble nitrogen per cent and FFA (μg/g). For the optimized shrikhand sample no growth of coliform and yeast & mold upto 28 days at 5±1 °C was observed. The increased survival of 1.2 log cell numbers of Lactobacillus acidophilus due to protection of cells by microencapsulation. The shelf life of the optimized microencapsulated probiotic shrikhand was upto 21 days as probiotic counts were reduced during storage period lesser than the requirement.
