DEVELOPMENT OF PROBIOTIC BASED FUNCTIONAL DAIRY SPREAD
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Date
2019-07-01
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR – 585 226
Abstract
In the present investigation attempts have been made to develop protein rich,
probiotic dairy spread using high value, quality dairy proteins i.e. WPC & casein and
highly prominent probiotic culture i.e. L. casei along with fructooligosaccharides as
prebiotics. The optimization and formulation of selected ingredients for dairy spread
namely, WPC-80 (8 – 12%), SC (3 – 8%), butter (15 – 25%), curd (35 – 45%) and STPP
(0.5- 1.5%) was done using “I-Optimal Mixture Design” technique by keeping other
minor ingredients viz. salt, water and WPC-35 constant at 1.50 per cent, 16.0 per cent and
2.0 per cent. The dairy spread base prepared with 10.23 per cent WPC, 5.77 per cent SC,
25 per cent butter, 0.87 per cent STPP and 40.44 per cent curd secured maximum overall
acceptability score of 8.5 on 9 point hedonic scale. Amongst the different prebiotic (FOS,
Inulin and IMO) and probiotics (L. acidophilus and L. casei) combination tried, FOS
fortified @ 2% and L. casei inoculated @ 4% resulted with highest DMC of 9.13 log10-
cells/g, hence the same combination was used for further product development. The
optimized blend of dairy spread base along with probiotic curd and flavouring ingredients
viz. mature cheddar cheese (3%), ginger and garlic paste (0.35 %) and white pepper
powder (0.2%) were subjected different processing conditions. However, the blend
thermally processed at 85°C for 5 min and subjected to high shear homogenization at 15k
rpm for 6 min at 60°C produced sensorially superior product with maximum viable
probiotic L. casei count 8.82 log10 cfu/g. The probiotic dairy spread thus developed
contained 52.5 per cent moisture, 45 per cent fat on dry basis, 41.23 per cent protein on
dry matter basis and 5 per cent carbohydrate which was in conformity with the standards
prescribed by FSSAI. The product packed in PS cups and laminated flexi tube
(PE/AL/PE) and stored at 5±1°C found to be sensorially acceptable up to 45 days and 60
days and recorded the viable probiotic L. casei count of 7.12 and 7.87 log10 cfu/g,
respectively. The pH, water activity, moisture content of the product was found to reduce
while acidity, tyrosine, FFA and TBA values were increased during storage in both the
packaging types. However, the rate of change was more in case of the product packed in
PS cups. Consumer acceptability study revealed that, 94 per cent of the total respondents
were liked the product with 77per cent rated the product as very good and 15per cent
found the product as excellent. The total manufacturing cost per kg of the product was
estimated to be Rs. 235.60/-