Development of instant lassi
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Date
2018
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CCSHAU
Abstract
The present investigation entitled “Development of Instant Lassi” was carried out to standardize the preparation of instant lassi and first of its kind to evaluate the shelf life of the spray dried lassi powder. Three variants of lassi (plain, sweet and salted) were prepared with specific probiotic cultures {S. salivarius ssp. thermophillus (ATCC 19258), L. rhamnosus (ATCC 7469) and L. acidophilus (ATCC 4356)} and one sample was procured from local market. Spray dryer conditions were optimized with RSM as inlet temperature (190°C), outlet temperature (70°C) and speed (300 rpm) with 9.2 log10 CFU/ml survival rate of probiotics. Instant probiotic lassi was reconstituted by dissolving 10 g/100 ml water. Titratable acidity and fat of lassi variants before drying was observed (0.33%, 0.37% and 0.41%) and (1.6%, 1.67% and 1.53%) respectively, but after drying it was found to be increased titratable acidity (0.52%, 0.57% and 0.66 %) and fat (2.6%). After reconstitution maximum overall acceptability score was of salted lassi powder (8.57). The powder was stored for 3 months at refrigerated temperature and room temperature in aluminium laminated pouches followed by vaccum packaging. Increase in acidity, pH, browning and significant decrease in organoleptic properties was observed after one month in the powders stored at room temperature while, the powders stored at refrigerated temperature were acceptable with regard to oganoleptic, physicochemical and microbiological properties up to three months. Plain lassi powder stored under refrigerated temperature showed maximum antimicrobial activity against the food pathogens B. subitilis, S. aureus and E. coli. Antibiotic susceptibility test was done against 32 antibiotics for all the lassi variants and observed that they were resistant to amikacin, nalidixic acid, vancomycin, clindamycin, linezolid, clarithromycin and teicoplanin antibiotics. After all physicochemical, organoleptic and microbiological analysis plain lassi powder was recommended as best and can be provided as probiotic supplement and can be manufactured commercially with lower cost, easy availability, easy to store, handle, transport and convenient to use.
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