Effect of oxygen tolerant probiotic strain, stabilizers and copper addition on the storage stability of Aloe vera supplemented synbiotic lassi

Future Foods

Ashish Kumar Singh¹  Writdhama Prasad²  Shaik Abdul Hussain³  Ajay Kumar³  R.R.B. Singh³ 

[1] Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India;Corresponding author.;Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India;

关键词: Lassi;    Stabilizers;    Aloe vera;    Copper;    Storage stability;   

DOI  :  

来源: DOAJ

【 摘 要 】

In the present investigation, attempts were made to increase the storage stability of Aloe vera synbiotic lassi (ASL) by adding different stabilizers HMP (High Methoxy Pectin) and CMC (Carboxy Methyl Cellulose), and copper as an anti-microbial agent. Addition of HMP increased pH and apparent viscosity, decreased acidity and serum separation, and improved the consistency and sensory attributes. Addition of CMC increased whey syneresis, and decreased viscosity and sensory attributes. Considering the physico-chemical and sensory attributes, addition of HMP (0.3 g/100 g ASL) was found suitable for its addition in ASL. Copper was added at 2.5 and 5 mg/kg level of ASL. Copper addition significantly (p < 0.05) decreased serum separation and increased oxidation in ASL. Probiotic count remained above 7.5log CFU/mL during the 16 days of refrigerated storage. Both control and copper added samples were stable upto 16 days of storage at refrigerated temperature (5±1 °C) in Low density polyethylene (LDPE) pouches.

【 授权许可】

Unknown