Bioutilization of paneer whey waste for production of paneer making powder containing pediocin PA-1 as a biopreservative to enhance shelf life of paneer

Pandey, Kush Kumar; Sood, S. K.; Verma, Surya Kant; Kumar, Sandeep; Rani, Shikha; Ganguli, Sangita

doi:10.1016/j.lwt.2019.06.010

Cited by 9 publications

(3 citation statements)

References 28 publications

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“…In addition to fermented milk, there are several other noteworthy popular buffalos' milk products, which is out of the scope in the present study, such as Koha (fresh concentrated traditional Indian buffalo milk product), several types of cheeses including Mozzarella, Domiati, Queso Blanco, etc. [31], paneer (acid-coagulated) [43], butter and ghee (Clarified Butter Fat) [44].…”

Section: Fermented Buffalo's Milk Products In the Worldmentioning

confidence: 99%

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

et al. 2020

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Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.

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Section: Fermented Buffalo's Milk Products In the Worldmentioning

confidence: 99%

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

et al. 2020

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“…The titratable acidity was measured using titration with 0.1 N NaOH and expressed as lactic acid. For microbiological analysis, 5 g of samples were weighed in triplicates and added with 50 ml of sterile diluent in individual stomacher bags and subjected to mixing, at 100% intensity for 1 min using 1xphosphate buffer saline as a diluent and 0.9% TWEEN‐80 cell suspension medium (Kumar et al., 2019). Samples were serially diluted in duplicates (1:9; suspension: diluent) and plated in triplicate in respective agar medium incubated at 37°C.…”

Section: Methodsmentioning

confidence: 99%

Prediction and qualitative analysis of sensory perceptions over temporal vectors using combination of artificial neural networks and fuzzy logic: Validation on Indian cheese (paneer)

Chaturvedi

Khubber

Singha

et al. 2020

J. Food Process. Preserv.

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The present study investigated the feedforward-backpropagation artificial neural network (ANN) architectures to predict the sensory scores at different moisture levels (40%-50%) of paneer. Paneer was produced aseptically and packed in low density polyethylene (LDPE) bags, in a semi-organized commercial dairy plant. Samples were evaluated at regular intervals (8 days) for biochemical content and microbial counts, while subjected every day for sensory evaluation. Three layered (input-hiddenoutput) ANN was able to produce similar sensory responses using biochemical and microbiological data, for both single (best combination 10-7-1; R 2 ≈ 0.99) and conjugated (10-9-4; R 2 ≈ 0.97) parameters for an extent of 25 sensory output nodes (10-35-25; R 2 ≈ 0.90). The comparison of ANN and predicted sensory scores using linear regression model (with R 2 = 0.99) suggests that paneer at 42%-44% and 47%-49% moisture was best for consumption as fresh and for storage. The developed method for predicting and analyzing sensory data of produced paneer opens new possibilities for improving food product's likeness. Practical applications Current fuzzy models probe quality ranking of complex sensory responses as discrete values, normally onset of manufacturing. However, products are stored for a longer period before reaching to the consumers. The results of the present findings suggest applications of machine learning, such as artificial neural network, for predicting sensory performance of the product throughout the shelf using few microbiological and biochemical parameters. The developed fuzzy scale for approaching qualitative performance of the product in terms of sensory likeness would enable manufacturers to account changes throughout the shelf, providing new solutions for problems in sensory data analysis. Henceforth, opening possibilities of combining fuzzy logic and machine learning to obtain robust and conclusive data analysis for quality comparison for stored product, while enabling ANN to predict them.

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“…The colonies were counted after incubation under aerobic conditions at the designated temperature (often 37 °C) for 24-48 hours. The amount of probable faecal contamination in the product can be determined by the coliform count (17) . 3.…”

Section: Coliform Count On Violet Red Bile Agar (Vrba)mentioning

confidence: 99%

Shelf Life and Physicochemical Attributes Evaluation of Dark Chocolate Made with Putative Probiotic Lactococcus lactis sub sp. lactis Isolated from Fermented Theobroma cacao L. Fruit

Nandha,

Shukla

2023

IJST

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Objectives: To develop a probiotic dark chocolate by incorporating Lactococcus lactis sub sp. lactis, and evaluate its physicochemical and sensory characteristics, probiotic viability during storage, and behavior during in vitro gastrointestinal digestion. Methods: The probiotic dark chocolate was formulated through the inclusion of a strain of Lactococcus lactis subsp. lactis, sourced from the fermented Theobroma cacao L. forastero variety fruit harvested in Navsari, Gujarat, India. Subsequently, this probiotic dark chocolate underwent storage at both 4 • C and 25 • C for 90 days. In parallel, a control dark chocolate, devoid of probiotics, was subjected to testing. Analytical assessments encompassed parameters such as viscosity, pH, water activity, sensory evaluation, and probiotic viability evaluations under simulated gastric and pancreatic conditions. Findings: After 90 days of storage at 4 • C, Lactococcus lactis subsp. lactis in probiotic dark chocolate declined from 8.25 to 6.42 log CFU/g (79.75% survival, p≤0.05), offering potential health benefits. pH shifted from 5.81 to 5.87 (p≤0.05), water activity increased (0.42 to 0.52, p≤0.05), and viscosity(cP) decreased from 878.01 to 651.00 (p≤0.05). The dark chocolate matrix improved probiotic viability in the gastrointestinal tract compared to free cells. Sensory attributes remained unaffected. Dark chocolate shows promise as a probiotic delivery system. Novelty: This study unveils the potential of an unexplored lactic acid bacteria strain from Theobroma cacao L. beans in Navsari, Gujarat, India. The novelty lies in successfully incorporating Lactococcus lactis subsp. lactis into dark chocolate, showing high viability and comparable characteristics to control chocolate. The dark chocolate matrix proves to be an effective probiotic delivery system. https://www.indjst.org/

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Bioutilization of paneer whey waste for production of paneer making powder containing pediocin PA-1 as a biopreservative to enhance shelf life of paneer

Cited by 9 publications

References 28 publications

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Prediction and qualitative analysis of sensory perceptions over temporal vectors using combination of artificial neural networks and fuzzy logic: Validation on Indian cheese (paneer)

Shelf Life and Physicochemical Attributes Evaluation of Dark Chocolate Made with Putative Probiotic Lactococcus lactis sub sp. lactis Isolated from Fermented Theobroma cacao L. Fruit

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