Development of synbiotic lassi containing honey: Studies on probiotic viability, product characteristics and shelf life

摘要

Synbiotic lassi was developed using probiotic Lactobacillus helveticus MTCC 5463 and honey. Probiotic strain was used along with starter culture Streptococcus thermophilus MTCC 5460 to ferment toned milk added with honey to prepare a synbiotic lassi.The optimized product with 5% honey was subjected to storage study along with control (probiotic lassi without honey) at 5+2 °C for 28 days. Products were periodically evaluated for sensory, chemical and microbiological parameters. Addition of honey hada non-significant effect on titratable acidity, pH, lactobacilli and streptococci count of synbiotic lassi. Among the various levels of honey used, the product with 5% level had slightly higher lactobacilli and streptococci counts and a significantly (PO.05) higher sensory scores. Storage study at 5+2 °C for 28 days indicated a significant (PO.05) decrease in pH (4.56 to 3.91) and overall sensory acceptability scores (7.97 to 5.90) and a significant (P < 0.05) increase in titratable acidity (0.63 to 1.36 % lactic acid),tyrosine (0.18 to 0.28 mg/5ml) and free fatty acid contents (0.60 to 0.92 ug/g) of synbiotic lassi. The product had an optimum dose of probiotic lactobacilli (8.8 log cfu/g) at the end of shelf life of 21 days at refrigerated (5+2 °C)storage.