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Influence of processing and packaging conditions on probiotic survivability rate, physico-chemical and sensory characteristics of low calorie synbiotic milk beverage

Published online by Cambridge University Press:  03 March 2022

Prittam Chand ,
M Dharani Kumar ,
Ashish Kumar Singh ,
Gaurav Kr Deshwal ,
Priyanka Singh Rao  and
Heena Sharma
Prittam Chand
Affiliation:
Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
M Dharani Kumar
Affiliation:
Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
Ashish Kumar Singh
Affiliation:
Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
Gaurav Kr Deshwal
Affiliation:
Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
Priyanka Singh Rao
Affiliation:
Dairy Chemistry and Bacteriology Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru 560030, India
Heena Sharma*
Affiliation:
Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
*
Author for correspondence: Heena Sharma, Email: s.heenavet@gmail.com
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Abstract

The work presented in this research communication was carried out to prepare low calorie synbiotic milk beverage by optimizing water and sugar level and to investigate the effect on its storage ability of different packaging materials (polypropylene, high impact polystyrene, high-density polyethylene and glass). Addition of both water and sugar significantly (P < 0.05) affected the viscosity, probiotic count and sensory properties. Based on the findings, 40% water and 8% sugar level were optimized for the preparation of the beverage. Apparent viscosity and acidity increased whilst pH and probiotic counts declined during storage, irrespective of packaging materials. The prepared beverage remained most acceptable at refrigeration temperature up to a period of 15 and 12 d when packaged in glass and high impact polystyrene, respectively. Furthermore, it retained a minimum recommended level of probiotic (7 log cfu/ml) during storage for 15 d at 4 °C.

Keywords

Low-calorie synbiotic beveragepackaging materialsprebioticsprobioticsstorage stability
Type
Research Article
Information
Journal of Dairy Research , Volume 89 , Issue 1 , February 2022 , pp. 94 - 99
Copyright
Copyright © The Author(s), 2022. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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