In the present study, changes in compositional, physico-chemical, sensory and microbial properties (SPC, coliform count and yeast and mould count) of low calorie burfi packed in low density polyethylene (LDPE) film was monitored. The changes were studied at 37 & PLUSMN; 1 & DEG;C and 4 & PLUSMN;1 & DEG;C on every 7th day of storage till the products became unacceptable. The sucralose content in low calorie burfi was estimated and found to be 150 ppm. The pH was found to significantly (p<0.05) decreased during the storage period whereas acidity, FFA, TBA value and soluble nitrogen contents increased significantly (p<0.05). The standard plate counts and yeast and mould counts were found to increased progressively during storage whereas coliform count was absent in the product throughout the storage period. Shelf life study showed that developed low calorie burfi had a shelf life of 20 days under refrigeration and 7 days at ambient temperature.

In the present study, changes in compositional, physico-chemical, sensory and microbial properties (SPC, coliform count and yeast and mould count) of low calorie burfi packed in low density polyethylene (LDPE) film was monitored. The changes were studied at 37 ± 1ºC and 4±1ºC on every 7th day of storage till the products became unacceptable. The sucralose content in low calorie burfi was estimated and found to be 150ppm. The pH was found to significantly (p<0.05) decreased during the storage period whereas acidity, FFA, TBA value and solublenitrogen contents increased significantly (p<0.05). The standard plate counts and yeast and mould counts were found to increased progressively during storage whereas coliform count was absent in the product throughout the storage period. Shelf life study showed that developed low calorie burfi had a shelf life of 20days under refrigeration and 7 days at ambient temperature.

Goat milk has achieved significant place in human diet owing to its enormous therapeutic properties. There exists a scope of value-addition of goat milk to potentiate its health benefits by incorporating herbs and plants. Giloy ( Tinospora cordifolia ), a traditional medicinal plant with rich bioactive composition, can enhance the bioactive properties and shelf-life of goat milk. To this end, a study was conducted to develop shelf-stable giloy -goat milk beverage (GGB) by adding debittered giloy juice to goat milk (GM) and analyse the detailed product profile including proximate composition, bioactive properties, sensory, rheological, and structural characterisation. GGB resulted in two-fold increase ( P < 0.05) in antioxidant activity and total phenolic content, thus enhancing the bioactive properties of the beverage as compared to GM. Further, increase in the particle size of GGB was observed along with components interaction, which was confirmed by FTIR, scanning electron and fluorescent microscopy. Storage stability studies indicated that bioactive properties of GGB remained unaffected ( P > 0.05) by the sterilization process up to 90 days and sensory characteristics were not compromised till 105 days of storage. Therefore, the developed GGB is considered to be a shelf-stable beverage that retains its bioactive and sensory properties even after sterilization, making it a promising functional dairy product. Graphical abstract

AbstractThe 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.

Tinospora cordifolia (giloy), a medicinal plant widely used in Indian system of medicine, is known to cure various ailments owing to its therapeutic values. Milk is considered as an ideal/delivery carrier system for its bioactive molecules. Therefore, in view of 'green milk' concept, and to potentiate the therapeutic benefits of goat milk and giloy juice, pasteurized functional giloygoat milk beverage was developed using goat milk and debittered giloy juice (90 : 10) and evaluated for its' storage stability at refrigeration temperature (4 +/- 1 degrees C). Results revealed that functional beverage prepared with herbal extract treated giloy juice had highest (p < 0.05) total solids, bioactive compounds and anti-oxidant activity as compared to goat milk alone. HMF content showed retardation of browning reaction upon herbal extract application. Viscosity of the beverages was observed to be increasing with increasing shear rate. Fluorescent microscopy indicated polyphenol-milk protein interaction which was well confirmed with FTIR analysis and SEM, thus, supporting the compatibility of giloy juice with goat milk system. Three main principal components were identified for sensory evaluation data using Principal Component Analysis and results revealed beverage acceptability even over the 5 days of storage.

Skim milk served as the base for the production of low-calorie synbiotic yoghurt (LCSY) and four randomly selected indigenous LAB probiotic strains namely, Lactobacillus acidophilus (NCDC 13), Lactobacillus paracasei ssp. paracasei (NCDC 627), Lactobacillus rhamnosus (NCDC 610), and Lactobacillus plantarum (NCDC 344) were evaluated for their growth characteristics in skim milk. Lactobacillus rhamnosus with S. thermophilus 74 (LR_74) exhibited desirable pH (4.60 +/- 0.01), acidity, significantly highest acidification rate (4.23 +/- 0.03 x 10(-3) pH units min(-)), probiotic count (9.10 +/- 0.10 log cfu/ml), and specific growth rate (0.47 +/- 0.08 hr(-1)). Also, Power law model fitted best for skim milk inoculated with LR_74. Further, evaluation of prebiotics namely, inulin and oligofructose at different levels revealed that the combination of inulin and oligofructose at 2% significantly improved the viscosity (13.75 +/- 0.33 Pa s), sensory, textural properties, and probiotic count (9.67 +/- 0.02 log cfu/ml) of LCSY. Practical applications The results of our study reveal a suitable and compatible combination of yoghurt culture and probiotic culture which could further be exploited for the development of inulin/oligofructose or combination thereof, based synbiotic beverages and other fermented dairy products.

: Synbiotic foods has revolutionised the status of functional foods socially as well as commercially. The stringent environmental rules over disposal of whey and it’s high nutritional value has driven industries to develop new whey based functional products. Among developed whey-based products fermented products has got significant position. In this study authors optimized a synbiotic whey beverage and also analysed for its proximate composition and storage stability. The developed synbiotic product had possessed following physico-chemical parameters: pH 3.67, acidity 0.90 per cent Lactic acid (LA), moisture 82.92 %, total solids 17.08 %, lactose 4.72 %, protein 0.43 % and fat 0.25 %. The beverage was found to have a probiotic count of 9.22 log 10 cfu/ml. Coliforms, yeast and molds counts were found to be absent for a period of 9 days. Rheological properties of whey beverage revealed that the product had a shear thinning behaviour with higher loss modulus (G’’) values indicating viscous behaviour. Under refrigeration the drink started showing sign of spoilage from tenth day of storage. The required probiotic count was maintained in the product till 9 th day of refrigerated storage as per legal requirement of FAO/ WHO (2002). From study it can be inferred that newly developed synbiotic whey drink has got shelf life of 9 days under refrigeration.

Paneer is is prepared by the heat and acid coagulation process of cow or buffalo milk. However, the quality of paneer mainly depends upon the quality of milk, heat treatment, moisture content in paneer, and storage condition. Therefore, in the present study, correlations were studied among sensory, physic-chemical, textural, and microbiological parameters of paneer samples. There have been noted some good correlations like: body and texture (BT) score versus fat content (r = 0.879), flavor score versus body and texture score (r= 0.931), overall acceptance score versus body and texture score (r =0.974), overall acceptance score versus flavor score (r= 0.947) and chewiness verses gumminess (r= 0.932).

In this study, Central Composite Rotatory Design (CCRD) of Response Surface Methodology (RSM) was used for the optimization of levels of Costus speciosus extract and sucralose in the low calorie burfi. The response variables used were sensory characteristics: flavour, body and texture, colour and appearance, sweetness and overall acceptability. Coefficient of deteunination (R-2) ranged from 81 per cent to 92 per cent for all the attributes and the Adequate Precision Value (APV) came in the range of 5.87 to 10.09. From the models, the optimum level of Costus speciosus extract and sucralose to achieve the predicted maximum response values were found to be 63.12 and 151.85 ppm respectively. The developed product was analysed for its physico-chemical properties and microbiological characteristics. The product was found to contain 26.98 percent fat, 25.43 per cent protein, 18.58 per cent lactose, 81.40 per cent total solids, 4.6 percent ash, 18.60 percent moisture and 0.36 per cent lactic acid. Freshly prepared low calorie burfi had a Standard Plate Count (SPC) of 4.82 log(10)cfu/g and yeast and mould count of 1.90 log(10)cfu/g. Colifoun count was found to be absent in the samples.

Calcium enriched herbal ice cream (CEHI) was developed under the current study using calcium gluconate (CG) as a calcium source, Bacopa monniera as herbs with health beneficial properties. The optimized product was analyzed for its sensory, textural and microbial characteristics. The developed calcium enriched herbal ice cream has shown overall acceptability score of 7.5 (Like moderately) which is a good indication of the higher organoleptic quality for frozen products. The prepared product is having a higher hardness (42 N) compared to conventional ice cream (30 N). The color of the CEHI sample decreased in whiteness (P < 0.05) compared to the control sample. Melting rate of experimental ice cream and control ice cream are 0.75 and 0.56 g/min respectively and had shown a significant difference (P < 0.01). Viable count of calcium enriched herbal ice cream had shown no significant difference when compared to control ice cream (p>0.05). There was no detection for yeasts and mold for calcium-enriched herbal ice cream and the control

Bacopa monniera (B. monniera) plant has been reported as nerve tonic and memory enhancer from ancient times in Indian system of medicine i.e. Ayurveda. The active components present in B. monniera are Bacoside-A & Bacopaside-II which are mainly responsible for its memory effects and other health benefits. Calcium gluconate (CG), organic calcium having available calcium (13 %) is one of best sources for calcium fortification in ice cream. In this study, B. monniera extract 10 mg/100g (Ethanol extraction) and calcium gluconate 217mg/100g was added to ice cream mix subjecting to ageing, freezing, hardening and storage. Sensory and physico-chemical analysis of the prepared product was carried out. HPLC analysis was carried out to confirm the presence of bacosides (Bacoside-A & Bacopaside-II) and to estimate the quantity of bacosides. Calcium content in fortified ice cream was 165 mg/100g where as control ice cream was 145 mg/100g.

Calcium enriched herbal ice cream was developed using calcium gluconate (CG) as calcium source, Bacopa monniera whole plant extract (BME) is an herb containing saponins. Ice cream was prepared by incorporating CG and BME together. Preliminarily the range of CG and BME levels were fixed as 50-250mg/100mL and 10-50mg/100mL of ice cream mix respectively. Response surface methodology (RSM) was used to optimize the levels of two ingredients (CG and BME). Central Composite Rotatable Design using two variables and five responses comprising of sensory attributes was used for computation of optimized solution. All the responses fitted well into quadratic equation with R-2>0.60. The optimum levels of CG and BME are 217.34mg/100mL and 10mg/100mL for preparation of experimental ice cream. RSM recommended with 87% acceptability for the optimum levels of CG and BME. Product is prepared with optimized solution and subjected to sensory evaluation.

Synbiotics are the synergistic combination of probiotics and prebiotics which helps in accomplishment of health benefits in host. Whey is a nutrient rich by-product of dairy industry which is not being utilized properly and disposed. The present work is designed to standardize the procedure for preparation of synbiotic beverage utilizing whey. In this study Lactobacillus casei NCDC 298 was used as the probiotic organism and inulin was used as prebiotic. The level of inoculum and prebiotic was optimized using the Response Surface Methodology (RSM) (Design expert® software version 9.0.4.1). Accordingly the rate of inoculum and level of inulin was fixed as 1.53 and 0.69 per cent respectively. Based on sensory evaluation, the level of sugar and flavour emulsion was fixed as 11% and 0.03% respectively. Inulin supplemented pasteurized whey was inoculated with 1.53% of inoculum and kept for fermentation at 37ºC/16h. After fermentation, fixed levels of sugar and flavour emulsion was added and then stored under refrigeration temperature.