Quality Aspects and Storage Evaluation of Freeze Dried Probiotic Pineapple Lassi Powder

Abstract

Freeze dried probiotic pineapple lassi powder was developed using Bifidobacterium bifidum (NCDC 235). Quality aspects were determined in terms of physico-chemical parameters, vitamin composition and probiotic viability. Storage changes were monitored at 25±2⁰C and -18±2⁰C for 1 year. The reconstituted lassi has carbohydrate content of 22.2%, thiamin 2mg which meets 2/3^rd of suggested micronutrient intake goal for those working either in cold or at high altitudes. The niacin content in the product is 2.27mg, riboflavin 0.375 mg and pyridoxine 67.5mg.  An increasing trend in ΔE values 0 to 6.06 was observed at 25±2°C while no significant difference (p<0.05) was observed at -18±2⁰C.   pH decreased from 4.71 to 4.1 at 25±2°C and to 4.3 at -18°C±2°C  after 12 months.  Browning in terms of absorbance increased significantly (p<0.05) from 0.015 to 0.061 at 25±2°C.  Bifidobacterium bifidum count decreased from 9.55 log₁₀ cfu.ml^-1 to 8.87 log₁₀ cfu.ml^-1 and 8.95 log₁₀ cfu.ml^-1 after 12 months at 25±2°C and -18°C±2°C respectively. Probiotic viability did not change significantly throughout the storage period at both the temperatures. This instant powder can also be utilised as a health drink mix with reduced bulk suitable for combat conditions and in high altitudes to overcome logistic problems.