<div>Background: The dairy industry is one of the largest industries in India. The exports were made to 105 countries in the world. Dairy production is one of the major sustenance factors for the rural economy of India. Notably, India ranks first in Isabgol production (98%) and is the sole supplier of seeds and husk in the international market. Among medicinal plants, Isabgol is the first ranked foreign exchange earner for the country. India is the largest producer and the main supplier of seed and husk to the world market. It contains a significant number of proteins and husk yields colloidal mucilage which are valued for medicinal application and is used in Ayurveda, unani and allopathic systems of medicines. It is the main constituent of a number of laxative preparations. The psyllium is high in soluble fibre content with detoxing effect over digestive system makes it a very apt nutraceutical.&nbsp;Basundi is one of the heats desiccated indigenous products popular in Western part of India, mostly Maharashtra and Gujarat. It can be classified in the condensed milk group along with rabri, khoa, mithai and kheer and can be considered similar to sweetened condensed whole milk. 
 
Methods: The present investigation indicates utilization of encapsulated lactic acid bacteria culture (Lactobacillus acidophilus, Lactobacillus bulgaricus) and modified psyllium husk for the preparation of probiotic basundi. The prepared probiotic basundi was analyzed for sensorial, physicochemical and microbial quality parameters. Probiotic basundi was prepared from 1000 ml of milk, 90 gm sugar, 02-03 pieces of cardamom, saffron and encapsulated LAB culture having (107, 108 and 109 cfu/gm containing equal proportions of Lactobacillus acidophilus and Lactobacillus bulgaricus) with 0.65 per cent hydrochloric acid modified psyllium husk. The probiotic basundi was then stored at refrigerated conditions at 4&deg;C for 08 hrs. 
 
Result: The organoleptic evaluation of probiotic basundi was carried out. As per the score of hedonic scale, basundi with encapsulated 10 per cent probiotic culture (109 cfu/gm) with 0.65 per cent hydrochloric acid modified psyllium husk had shown maximum consumer acceptability (8.3) among all samples.</div>

Exploration of Encapsulated Modified Psyllium Husk for Preparation of Probiotic Basundi

Background: This study aims to optimise the levels of safflower petalsin traditional Indian basundi and assess sensory and physico-chemical properties. Basundi is a traditional, concentrated and sweetened whole milk product having sweetish caramel and pleasant aroma, light to medium brown colour, thick body and creamy consistency with or without soft-textured flakes that are uniformly suspended throughout the product. Basundi was prepared using buffalo milk standardized to 6% fat; safflower petals in flakes form were added at varying levels (0.2%, 0.4%, 0.6%, 0.8%). 
 
Methods: Sensory evaluation (9-point hedonic scale) and physico-chemical tests (pH, acidity, moisture, total solids, fat, protein, ash, carbohydrate, fibre, colour index) were performed. Flakes form and addition at 50% volume reduction stage maximised sensory acceptability. 
 
Result: The sensory score for (0.4% safflower) matched or exceeded the control in colour, flavour, body, texture and mouthfeel. Physico-chemical analysis showed increased total solids from (42.33 to 53.53), protein (8.10 to 8.32), ash (1.41 to 1.72) and carbohydrate (21.07 to 23.57) with increasing petal level; moisture decreased from (57.67 to 47.47), pH (6.48 to 5.80) and titratable acidity rose from (0.39 to 0.54). Basundi enriched with 0.4% safflower petals offers improved sensory and nutritional characteristics without adverse effects and can serve as a cost-effective alternative to saffron. 
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Exploration of Encapsulated Modified Psyllium Husk for Preparation of Probiotic Basundi

Studies on Sensory and Physico-chemical Analysis of Basundi Blended with Safflower Petals