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Development of Functional Buttermilk by Soluble Fibre Fortification

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Development of Functional Buttermilk by Soluble Fibre Fortification FUNCTIONAL FOOD DEEPAK MUDGIL*, SHEWETA BARAK *Corresponding Author Department of Dairy and Food Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat-384002, India Deepak Mudgil Sheweta Barak Development of functional buttermilk by soluble fibre fortification KEYWORDS: buttermilk, soluble fibre, partially hydrolysed guar gum, fortification, sensory. Buttermilk has a potential to become a daily diet drink at global level due to its high nutritive value and Abstract ease of production process. In present study, novel buttermilk beverage was developed using fibre fortification. Acidity, pH, viscosity, whey separation and sensory properties were studied. Fortification with fibre (1-5%) showed non- significant changes in buttermilk acidity and pH. Phase separation was lowest and viscosity was highest in buttermilk sample with 5% fibre. Buttermilk samples were also evaluated for their sensory characteristics including color and appearance, body and mouthfeel, flavor and overall acceptability. Samples with 4% fibre level obtained the highest scores in the sensory evaluation. The viscosity of the buttermilk samples increased proportionally with the levels of fibre fortification. Soluble dietary fibre fortification at 4% level in buttermilk improved nutritive, physicochemical and desirable sensory characteristics. INTRODUCTION B2, vitamin B12, pantothenic acid-vitamin B5, zinc, potassium, protein, iodine and molybdenum. Presence of all these Functional foods are the products that resemble traditional nutrients in buttermilk makes it a nutritious and health-supportive foods but possessed demonstrated physiological benefi ts food. Buttermilk has been attributed nutraceutical, therapeutic due to presence of some bioactive components (1). Milk and probiotic effects, such as digestion enhancement, immune and dairy products have been an important part of human system boosting, anti-carcinogenic activity and reduction in diet from ancient times in many parts of world (2). Indian serum cholesterol. Buttermilk is defi cient in iron, vitamin C and buttermilk also known as Chhash is well known fermented dietary fi bre like milk and milk products (5). dairy product in the Asian countries and forms an important There is a growing consumer demand for fi bre enriched element of diet. From ancient times in India, buttermilk products due to their health benefi ts (6). Dietary fi bre offers is consumed towards the end of the meal and the meal many health benefi ts such as protection against cardiovascular is considered incomplete without it. In Northern states of disease, protection against type II diabetes, improved laxation, India, sweetened buttermilk is consumed and is generally improved immune system, and weight loss in obese (7). known as lassi. The benefi cial aspects of yoghurt and other Buttermilk is considered a healthy food due to inherent fermented dairy products are well documented in the nutritive value but is defi cient in dietary fi bre. In the present literature (3). Therapeutic properties of buttermilk are well research study, soluble fi bre fortifi cation of buttermilk was known hence it is used in several of Ayurvedic formulations done to make it a complete food. The benefi cial role of which is a traditional Indian medicinal system (4). Traditionally, dietary fi bre in human nutrition has led to a growing demand buttermilk is prepared from curd or dahi. Curd is churned for incorporation of novel fi bres into foods (8). In present to separate white butter and after separation of butter, the study, partially hydrolyzed guar gum was selected for soluble while liquid left is known as buttermilk. Buttermilk is similar in fi bre fortifi cation of buttermilk as it is a good source of soluble composition with skim milk but more nutritious than skim milk. fi bre (9). Enzymatic hydrolysis of native guar gum leads to Industrial production of buttermilk includes curd making, curd production of partially hydrolyzed guar gum (10). Guar gum homogenization and dilution with water. Buttermilk can be is generally used as stabilizer and thickener in various food prepared from buffalo milk as well as cow milk. However, products such as tomato ketchup, ice cream, beverages buttermilk prepared from cow milk is yellowish whereas from etc (11, 12). Partially hydrolyzed guar gum is low molecular buffalo milk is whitish in color. On industrial scale, mixed milk is weight galactomannan having low viscosity, colorless, generally used for making yoghurt (3). tasteless, odorless in nature and hence do not affect the Buttermilk is a good source of calcium, phosphorus, vitamin product characteristics (12). 44 Agro FOOD Industry Hi Tech - vol. 27(2) - March/April 2016 There is no or very little information in the literature about fibre Viscosity fortification in buttermilk. There are lot of research papers Apparent viscosity (expressed in cPs) of buttermilk samples on soluble fibre fortification of bakery products, processed were measured using viscometer (Brookfield, USA). Viscometer foods, beverages etc (13), but research on fibre fortification in was auto zeroed in the air after fixing the spindle (ASTM Disk buttermilk is not known. However, guar gum and locust bean Spindle S-01 at room temperature). The viscosity of buttermilk gum was used as stabilizer for development of reconstituted samples was measured at 5 rpm. Apparent viscosity reading Indian Yoghurt (Dahi) based drink (14). was recorded after 60-s rotation of the spindle. Viscosity was measured for each sample in triplicate and the results were expressed as mean. MATERIALS Sensory evaluation Pasteurized standardized milk with 4.5% fat and 8.5% SNF was Sensory evaluation of control buttermilk and fibre fortified procured from the Dudhsagar Dairy, Mehsana, India and buttermilk samples were carried out using 9-point Hedonic stored at 4°C until use. A freeze-dried direct vat set (DVS) scale. 25 panelists were selected on the basis of their previous yogurt culture (RST-744 and CHN-11) containing a mixed strain experience and knowledge on sensory evaluation of dairy of thermophilic and mesophilic homofermentative bacterial and dairy-associated products. Color and appearance, body culture was obtained from Chr. Hansen Inc. (Milwaukee, WI). and texture, flavor and overall acceptability were evaluated The culture was stored at −18°C until use. Partially hydrolyzed by panel. All buttermilk samples were taken out from the guar gum was procured from Lucid Colloids Ltd., India. refrigerator and the serving temperature range for samples was 10 to 12°C. Each buttermilk sample was presented in a 100-g plastic cup filled with 50 g buttermilk sample fitted with EXPERIMENTAL SECTION lid and labelled with a 3-digit code. Order of presentation of samples was randomized. Water and expectoration cups Preparation of buttermilk were also presented to each panelist to rinse their mouths Control buttermilk sample was prepared using pasteurized between samples. Evaluation was divided into 3 sections: double toned milk of 1.5 % fat and 9.0 % SNF (Figure 1). The milk visual, body and mouthfeel, and flavor evaluations. For visual was heated to 42 °C on a bench-top stirring hot plate (Nova attributes, the surface of each sample was examined in terms Instruments Pvt. Ltd.). Milk was inoculated with RST-744 (0.1 of any variation in color or unevenness. After that, texture and unit/litre) & CHN-11 (0.01 unit/litre) culture blend and mixed flavor evaluations were conducted. thoroughly in the milk. The milk was transferred to the beakers with lids. The samples were incubated at 42 °C in incubator Statistical analysis (Patel Instruments Ltd, India) for 7 hrs. After curd formation, curd The experimental data collected was analyzed for significant agitation or breaking was performed using laboratory blender differences with the help of analysis of variance (ANOVA) followed by addition of pasteurized chilled water and then conducted using SPSS 16.0 software. homogenization was carried out. For fibre fortification of buttermilk, soluble dietary fibre was added RESULTS AND DISCUSSION to the pasteurized chilled water at 1-5% levels. Fibre fortified buttermilk samples were processed further similarly as control Titratable acidity and pH buttermilk. All buttermilk samples were prepared in triplicate and Titratable acidity of control and fibre fortified buttermilk the results were expressed as mean. ranged between 0.612-0.615 (% lactic acid) as presented Titratable acidity and pH in Table 1. Titratable acidity of The titratable acidity values of yoghurt showed an increasing buttermilk samples were determined trend with increase in level of after mixing 10 g of buttermilk sample fibre fortification but the increase with 10 ml of hot distilled water is non-significant statistically. (90°C). Phenolphthalein was used as pH of yoghurt samples ranged an indicator. The mixture was then from 4.80 to 4.83. The results of titrated with 0.1 N NaOH to an end titratable acidity and pH showed point of just appearance of faint pink no significant changes in control color. pH of buttermilk samples were and fibre fortified buttermilk measured using digital pH meter. samples. All the measurements were made in triplicate and the results were Phase separation expressed as mean. Phase separation is considered as a defect on the surface of Phase separation buttermilk and is defined as the After preparation, 25 ml buttermilk separation of whey from the samples were filled in graduated network which then becomes measuring cylinders (glass)
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