EVALUATION OF QUALITY ATTRIBUTES OF SHRIKHAND SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC BACTERIA
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Date
2021-07-01
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 401
Abstract
Shrikhand 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.