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

Abstract

Traditional fermented milk lassi can be one of the most appropriate vehicles to carry probiotic bacteria and honey can be a natural source of prebiotic. In this study, 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 ºC for 28 days. Products were periodically evaluated for sensory, chemical and microbiological parameters. Addition of honey had a 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 higher (p<0.05) sensory scores. Storage study indicated a significant (P<0.05) decrease in pH and overall sensory acceptability scores and a significant increase in titratable acidity, tyrosine and free fatty acid contents 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 ºC) storage.