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Preparation of synbiotic fermented milk and evaluation of short-chain fatty acids production during storage study

Indian Agricultural Research Journals

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Title Preparation of synbiotic fermented milk and evaluation of short-chain fatty acids production during storage study
 
Creator Hati, Subrota
Mitali
Dr
Dr
 
Subject Fermented milk, Lactobacilli, Short-chain Fatty Acids, Synbiotics
 
Description The fermented milk product was formulated using Lactobacillus cultures V3 and M5 with addition of corn-starch. Addition of 8% sugar was selected for the preparation of fermented milks based on various sensory attributes and overall acceptability. Optimized fermented milk (T) along with control where corn starch was replaced with skim milk powder (C) were analyzed for theirproximate composition, short chain fatty acids (SCFAs) production as well as changes in physico-chemical and sensory properties during storage at refrigerated temperature (5±2ºC) up to 28 days. The pH of fermented milks C and T had significant (P<0.05) differences during 28 days of refrigerated storage and decreased from 4.35 to 3.85 and 3.93, respectively. Acidity (% LA) of fermented milks C and T significantly (P<0.05) increased to 1.22% from 0.78 and 0.76%, respectively during storage. Average viable counts (log CFU/ml) of fermented milk T was 9.57 log CFU/ml, which decreased to 7.36 after 28 days, which had no significant differences with C. All three short chain fatty acids (SCFA), acetic acid, propionic acid and butyric acid content (μg/mL) of fermented milks C and T significantly (P<0.05) increased during storage from 1.27 to 5.37 and from 4.17 to 11.00μg/mL, 2.00 to 2.40 and from 2.52 to 3.64 μg/mL, 2.25 and 4.72 from 2.11 and 3.18 μg/mL, respectively during storage. Treated Fermented milks were acceptable up to 21 days under refrigeration temperature (5±2 ºC) and obtained higher Sensory scores for all the attributes which decreased with elevated storage period.
 
Publisher Indian Dairy Association, New Delhi, India
 
Date 2024-08-27
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJDS/article/view/136773
 
Source Indian Journal of Dairy Science; Vol. 77 No. 4 (2024): Vol. 77 No. 4 (2024): July-August 2024
2454-2172
0019-5146
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJDS/article/view/136773/55588