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