Development of whey protein beverage incorporating encapsulated probiotic strain <i>Lactiplantibacillus rhamnosus</i> NCDC 347 and its physico-chemical characteristics-Reference-Cited by-同舟云学术

Development of whey protein beverage incorporating encapsulated probiotic strain Lactiplantibacillus rhamnosus NCDC 347 and its physico-chemical characteristics

Published:2024-07-01 Issue: Volume: Page:
ISSN:0939-5075
Container-title:Zeitschrift für Naturforschung C
language:en
Short-container-title:

Author:

Bhatia Rishi¹,Chauhan Komal¹,Taneja Neetu Kumra²,Kumar Vikram²,Singh Garima³,Kaur Kuljinder²,Oberoi Harinder Singh²

Affiliation:

1. Department of Food Science and Technology , National Institute of Food Technology Entrepreneurship and Management-Kundli Sonepat , Sonepat , Haryana , India

2. Department of Interdisciplinary Sciences, National Institute of Food Technology Entrepreneurship and Management-Kundli , Sonepat , Haryana , India

3. Indian Institute of Technology , Delhi , India

Abstract

Abstract In the present study, encapsulated strain Lactiplantibacillus rhamnosus NCDC 347 was used to prepare a novel whey protein–based beverage. The encapsulation process utilized skimmed milk powder matrix and evaluated strain viability, physico-chemical properties, sensory assessment, and shelf-life stability. Encapsulated L. rhamnosus NCDC 347 within skim milk powder maintained viability at 8.0 log CFU/g, forming spherical microcapsules with 1–12 µm concavities. Probiotic addition to whey protein beverages maintained pH and acidity within desired ranges. Physico-chemical analysis showed protein content of 8.71 ± 0.21 % to 10.05 ± 0.42 %, fat content of 0.56 ± 0.24 % to 0.67 ± 0.13 %, viscosity of 5.14 pa/s, and total soluble solids (TSS) of 14.42 ± 0.31 to 16.16 ± 0.23° Brix. The shelf-life study revealed that the beverage remained stable for up to 90 days with no significant changes (p > 0.05) in sensory analysis. The sensory analysis scored the test sample’s acceptability at 7.3 ± 0.41. The protein-rich probiotic drink exhibited favorable sensory qualities. Overall, incorporating encapsulated probiotic strain L. rhamnosus NCDC 347 into whey protein beverages could address daily protein requirements and enhance health.

Publisher

Walter de Gruyter GmbH

Link

https://www.degruyter.com/document/doi/10.1515/znc-2024-0105/pdf

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