Physicochemical characteristics and microstructural studies of a novel probiotic whipped cream product
American Dairy Science Association
Journal of Dairy Sciences
probiotic, physiochemical, microscopy
With the increasing trend of keto diets, the marketability of fat-enriched dairy products is expected to rise at a CAGR of 5.5% in the next 5 years but there exists an unhealthy image related to saturated fatty acids. None- theless, the incorporation of healthy ingredients in dairy fat products can help attenuate the negative mindset of consumers. Previously, we developed a spray-dried whey protein-probiotic powder of Bifidobacte- rium animalis, and Lactobacillus acidophilus that retained the probiotic counts of 8.50 log cfu/mL for 28 d. In this study, we prepared probiotic whipped cream by using the cream with 42.53% fat, pasteurized at 85°C for 5 min, homogenized at 3,500 rpm for 1 min, and refrigerated at 4°C for 24 h to enhance the partial coalescence. The probiotic powder was inoculated at 0.1%, and 1% levels, and whipped in a kitchen mixer at 4°C in 3 batches of 100 g and stored at 4°C for microbiological, physicochemical, and statistical analysis with one-way ANOVA. The probiotic whipped cream showed higher viability of probiotics with an average overrun, foam stability, storage modulus(G′), loss modulus(G′′) of 148.64%, 19.83%, 13,132.67 Pa G′, 2,659.834 Pa G′′, respectively in 0.1% treatment and 151.4%, 11.14%, 14,657.82 Pa G′ and 3,148 Pa G′′ in 1% treatment indicating strong viscous protein network as compared with the control with 161.32% overrun, 15.17% foam stability, 9,038.35 Pa G′, 2,187.15 Pa G′′. Morphological analysis was also done using confocal laser scanning microscopy dual stain technique, Nile Red for the fat phase and Fluorescein isothiocyanate for the proteins at 40× and 60× objective under white light followed by fluorescent and it was observed that the incorporated whey protein hydrolysates surrounded the air bubbles effectively indicating the effective emulsification process to avoid the re-coalescence of fat droplets and thus providing extra stability to the product. Hence, the whey protein-probiotic formulation not only provided functional and bioactive benefits but also improved the stability and whipping properties of the product without intervening with the fat matrix of whipped cream.
Gaba, K. and Anand, S., "Physicochemical characteristics and microstructural studies of a novel probiotic whipped cream product" (2021). Dairy Science Publication Database. 2345.