Standardization of protocol for development of synbiotic milk pudding using co-encapsulation of probiotic culture and ascorbic acid

Abstract

Interest in probiotics and its products has grown recently among consumers and researchers alike. The current concept aims to create a non-fermented milk product preparation that can be consumed at every meal. It can be taken after lunch or dinner as a dessert or savoury supplement. Such product will fully satisfy the body’s minimal needs by supplying ascorbic acid and a daily dose of probiotic bacteria in encapsulated form. The concept of such product development was standardized and optimized to have sufficient Isabgul, a prebiotic component to provide the host with more dietary content. The present investigation a recipe for preparation of synbiotic milk pudding. In this study, addition rate of sugar, agar-agar, isabgol, co-encapsulated beads were optimized and rates of sugar, agar-agar, isabgol @ 16%, 1.5%, 0.5% addition gained better sensory scores. For microcapsules, it was @1% that showed optimum cell viability and AA (Ascorbic Acid) concentration along with higher sensory scores. The finalized product had a probiotic viability of 9.457±0.08 log cfu/g that is within the range of effective probiotic dosage. The product also has 38.21±0.80 mg/100 g of ascorbic acid concentration that means as per the serving size of 25 g it confers 9.55 mg of ascorbic acid that can fulfil about 11.6 % of RDA (for an average adult human being) of vitamin C. The developed synbiotic non-fermented milk pudding could be better option to have three-in-one effect of a probiotic culture, ascorbic acid and benefits of isabgol for better heath.