​Effect of Prebiotics on Physico-chemical and Sensory Properties of Synbiotic Shrikhand Blended with Papaya Pulp

Milk and milk products like curd, buttermilk lassi and Shrikhand is inseparable dish in a regular diet of Indians. As per Sameem et al., (2018), Shrikhand is a very popular and delicious fermented milk product liked by many Indian’s and is consumed regularly during various occasions due to its pleasant taste and aroma.
       
Shrikhand is a semi soft, sweetish sour, whole milk product prepared from lactic fermented curd. The curd (dahi) is partially strained through a cloth to remove the whey and thus produce a solid mass called chakka (the basic ingredient for Shrikhand). This chakka is mixed with the required amount of sugar and flavouring agents, condiments, nuts and fruits pulp etc., to yield Shrikhand. For overviewing goodness of fermented milk products for his nutritive as well as its flavour, taste and palatable nature and possible therapeutic values (Jadhav et al., 2019).
       
FAO and WHO defines prebiotics as a non-viable food component that confer health benefit on the host associated with modulation of the microbiota for example dextrine, maltodextrine etc. Dextrin is one of the prebiotic which is partially hydrolyzed starch converted by heat alone, or by heating in the presence of suitable acids and buffers (Potter, 1973).
       
Papaya (Carica papaya L.) known as the wonder fruit of the tropics can provide the essential protective nutrition for the poorest section of the society. Papaya is quite nutritious and has much therapeutic value (Pantastico, 1975). Papaya when consumed regularly ensures good supply of vitamin ‘A’ and ‘C’ which are essential for good health especially for eyesight and prevent early-stage night blindness in children. There are various medicinal and pharmacological uses of papaya fruit such as for stomachache, dysentery and chronic diarrhea, relive obesity, bleeding piles, wounds of urinary tract, skin disease psoriasis, ant implantation activity, antibacterial activity.

Ingredients
 
For preparation of synbiotic shrikhand milk was received from Dairy Farm, College of Agriculture, Dapoli, whereas Lactobacillus caseia probiotic culture purchased from NCDCcell, NDRI, Karnal (Haryana). The probiotic dextrine and sugar were purchased from local market Dapoli. Papaya fruits (of local variety) were procured from Central Experiment Station, Wakavli, Dist. Ratnagiri. Fresh buffalo milk was received from Instructional Dairy Farm, College of Agriculture, Dapoli.
 
Preparation of sybiotic shrikhand
 
The synbiotic chakka was prepared with slight modification as per the procedure given by De S. (2008) and synbiotic papaya shrikhand was prepared as per procedure given by Kolpe et al., (2010) with slight modification given in below-  
Analytical work
 
The total solids and protein content of milk and synbiotic papaya shrikhand were determined as per IS:1479 (part-II), 1961. The fat content of milk and synbiotic papaya shrikhand was determined by using standard Gerber method as per IS:1224 (part-I), 1977. The acidity of milk and synbiotic papaya shrikhand was estimated according to IS: 1479, (part-I), 1960. The ash content of milk and synbiotic papaya shrikhand was determined as per the procedure given in A.O.A.C. (1975). The lactose content of milk and synbiotic papaya shrikhand was estimated by Lane Eyon method prescribed in ISI Handbook (1981).

Sensory evaluation of Shrikhand samples were carried out by a semi-trained panel of eight judges of the institute by using 9-point hedonic scale. Colour and appearance, body and texture, flavor, consistency and overall acceptability sensory parameter were including for study. The data were statistically analyzed by using factorial complete randomized design.
 
Treatments details
 
D₀P₀ =   Without Dextrine + without papaya pulp.
D₁P₁ = Dextrine 1.5% (of milk w/w) + papaya pulp 10% (of chakka w/w).
D₂P₁ = Dextrine 2.0% (of milk w/w) + papaya pulp 10% (of chakka w/w).
D₃P₁ = Dextrine 2.5% (of milk w/w) + papaya pulp 10% (of chakka w/w).
D₁P₂ = Dextrine 1.5% (of milk w/w) + papaya pulp 20% (of chakka w/w).
D₂P₂ = Dextrine 2.0% (of milk w/w) + papaya pulp 20% (of chakka w/w).
D₃P₂ = Dextrine 2.5% (of milk w/w) + papaya pulp 20% (of chakka w/w).
D₁P₃ = Dextrine 1.5% (of milk w/w) + papaya pulp 30% (of chakka w/w).
D₂P₃ = Dextrine 2.0% (of milk w/w) + papaya pulp 30% (of chakka w/w).
D₃P₃ = Dextrine 2.5% (of milk w/w) + papaya pulp 30% (of chakka w/w). 

The chemical analysis indicated that the buffalo milk used for synbiotic papaya shrikhand preparation had average 6.18 per cent fat, 15.49 per cent total solids, 3.94 per cent protein, 0.145 per cent acidity, total sugar 4.97 per cent and 0.80 per cent ash. All these values lie within the range of legal standards for buffalo milk as described by PFA rules, 1976 and papaya pulp had 10.60 per cent, fat 0.10 per cent, protein 0.50 per cent, total sugar 9.50 per cent, ash 0.5 per cent, titrable acidity 0.075 per cent (Table 1).

 

 
Chemical analysis of synbiotic papaya shrikhand
 

Total solid content

 
The total solids content of synbiotic papaya shrikhand (Table 2 and Fig 1) shows significant decrease with the increase in level of dextrine and papaya pulp. As level of dextrine increase there was decrease in TS content due to the fact that addition of dextrine helps in boosting growth of probiotic micro-organisms. These microbes consume TS i.e., mineral matters, lactose, protein so TS content has been found to decrease. Present study finding was quite similar with finding reported by Salunke et al., (2005) and Singh (2006) who work on utilization of fermented milk product.
 

 

 

Fat content

 
Fat content of synbiotic papaya shrikhand (Table 2 and Fig 1) decreases significantly with increasing level of dextrine. As level of dextrine increase there was decrease in fat content may be due to the fact that addition of dextrine helps in boosting growth of probiotic micro-organisms. Some of microorganisms from culture used may be of lypolytic in nature which might have resulted in splitting of fat.
 

Protein content

 
Protein content of synbiotic papaya shrikhand (Table 2 and Fig 1) was decreases significant with increase in level of dextrine. As level of dextrine increase there was decrease in protein content may be due to the fact that addition of dextrine helps in boosting growth of probiotic micro-organisms. Some of microorganisms from culture used may be of protiolytic nature which might have resulted in degradation of protein.
 

Total sugars

 
Total sugars content of synbiotic papaya shrikhand (Table 2 and Fig 1) was significantly decreases with addition of dextrine. There was decrease in total sugar content may be due to the fact that addition of dextrine helps in boosting growth of probiotic micro-organisms. Most of microorganisms present in culture are known to consume lactose for their growth and multiplication because lactose is most suitable substrate for growth and multiplication of these microbes. So total sugar decrease with increasing level of dextrine.
 

Ash content

 
The ash content of synbiotic papaya shrikhand (Table 2 and Fig 1) decreased non significantly with increasing level of dextrine. As level of dextrine increase there was decrease in ash content may be due to the fact that addition of dextrine helps in boosting growth of probiotic micro-organisms. Some of micro-organisms consumes mineral matter present in culture are known to consume lactose for their growth and multiplication because lactose is most suitable substrate for growth and multiplication of these microbes.
 

Acidity

 
The titrable acidity of synbiotic papaya shrikhand (Table 2 and Fig 1) increase significantly with increase in level of dextrine but decrease significantly with increase in level of papaya pulp. As level of dextrine increase there was increase in titrable acidity may be due to the fact that addition of dextrine helps in boosting growth of probiotic micro-organisms. These microbes consume milk constituent’s i.e., mineral matters, lactose, protein, fat etc, so titrable acidity content has been found to increasing. As level of papaya pulp increases there was reduction in acidity it may be due to fact that fresh papaya pulp contents very negligible amount acidity.
 
Sensory quality of synbiotic papaya shrikhand
 
Sensory evaluation of any dairy product is the best method of judging the acceptability of the product by the consumers.
 
Colour and appearance
 
Acceptance of milk and milk products largely depends on its colour and appearance hence, colour and appearance is an important sensory attribute of milk and milk products. The highest score for colour and appearance (Table 3 and Fig 2) recorded to treatment D₂P₂ (score 8.4) and lowest recorded to treatment D₃P₃ (score 7.2). Score increases from 10 per cent papaya level to 20 per cent papaya pulp but decreases from 20 per cent to 30 per cent papaya pulp because proper blending of chakka and papaya didn’t observed due to higher moisture (89.40%) in 30 per cent papaya pulp as it produce slightly watery effect to finished product.
 

 

 
Flavour
 
The highest score (score 8.35) was recorded by treatment D₀P₀ (Table 3 and Fig 2) and lowest score (score 6.55) was recorded by treatment D₃P₃ (score 6.55). As level of papaya pulp increases there is decrease in score for flavour attribute is the indicating of fact that papaya pulp has negative impact on flavour character it may be due to fact that papaya pulp do not possess very attractive flavour like mango so instead of enhancing the flavour it might have resulted in giving negative impact on flavour attribute.
 
Body and texture
 
The highest score (score 8.5) is recorded by treatment D₂P₂ (Table 3 and Fig 2) and lowest score (score 6.71) was recorded by treatment D₁P₁, D₃ P₃. There were significant differences found among the treatments.
 
Overall acceptability
 
The highest score (score 8.55) is recorded by treatment D₂P₂ (Table 3 and Fig 2) and lowest score (score 6.55) was recorded by treatment D₃P₃. There were significant differences found among the treatments.