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

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.

Eggnog: process optimization and characterization of a dairy-based beverage

“…Sensory evaluation of the eggnog samples was carried out by 10 volunteers aged between 25 and 45 years (six male and four females) on the same day of preparation of the samples using the composite score card (Chand et al ., 2022). Sensory scores of all seventeen runs of eggnog samples were subjected to principal component analysis (Sharma et al ., 2021b).…”