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<p>This study investigated the storage stability, physicochemical properties, probiotic viability, microbiological, and sensory quality of oat powder incorporated probiotic <i>Shrikhand</i> prepared using ABY-3 multi-strain culture. Fresh cow milk was fermented using ABY-3 culture, <i>chakka</i> was prepared, and <i>Shrikhand</i> was formulated with 2% oat powder and 40% sugar. A second inoculation step ensured initial probiotic counts of 10⁸–10⁹ CFU/g. Samples were stored at 4 ± 1&#xa0;°C and analyzed on days 0, 7, 14, 21, 28, and 35. Post-acidification was evident through a significant pH decline (4.37 to 4.06) and an increase in titratable acidity (0.98 to 1.33% LA) over 35 days. Oat β-glucans contributed to a slight but consistent reduction in water activity (0.9391 to 0.9330) and enhanced structural stability, reflected in steadily increasing firmness values (7.81 to 9.23&#xa0;N). Free fatty acids (0.64 to 1.13 µ eq.&#xa0;KOH/g) and soluble nitrogen (0.24 to 0.44%) increased progressively. Probiotic counts declined gradually (8.73 to 7.50 log CFU/g) yet remained above the functional threshold (&gt; 10⁶–10⁷ CFU/g) throughout storage. Standard Plate Count increased moderately but remained within acceptable limits. Yeast and mould growth appeared after day 7 but did not reach spoilage levels. Sensory scores decreased significantly with storage, with overall acceptability remaining above 80 until day 21, after which rising acidity and firmer texture caused noticeable quality deterioration. Oat powder fortification notably enhanced water-binding capacity, structural stability, and microbial quality of probiotic <i>Shrikhand</i> without affecting sensory characteristics. The product retained functional probiotic levels, acceptable physicochemical properties, and desirable sensory attributes for up to 21–28 days of refrigerated storage, demonstrating its suitability as a clean-label, fiber-enriched functional dairy dessert. The findings provide valuable insights for commercial development of oat powder incorporated probiotic <i>Shrikhand</i> with improved shelf-life and nutritional functionality.</p>

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Storage stability and quality characteristics of oat powder incorporated probiotic Shrikhand prepared using multi-strain probiotic culture

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月22日

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  • Priyanka Suvera,
  • Ankit Bihola,
  • Shaikh Adil,
  • A. C. Patel,
  • N. D. Joshi

摘要

This study investigated the storage stability, physicochemical properties, probiotic viability, microbiological, and sensory quality of oat powder incorporated probiotic Shrikhand prepared using ABY-3 multi-strain culture. Fresh cow milk was fermented using ABY-3 culture, chakka was prepared, and Shrikhand was formulated with 2% oat powder and 40% sugar. A second inoculation step ensured initial probiotic counts of 10⁸–10⁹ CFU/g. Samples were stored at 4 ± 1 °C and analyzed on days 0, 7, 14, 21, 28, and 35. Post-acidification was evident through a significant pH decline (4.37 to 4.06) and an increase in titratable acidity (0.98 to 1.33% LA) over 35 days. Oat β-glucans contributed to a slight but consistent reduction in water activity (0.9391 to 0.9330) and enhanced structural stability, reflected in steadily increasing firmness values (7.81 to 9.23 N). Free fatty acids (0.64 to 1.13 µ eq. KOH/g) and soluble nitrogen (0.24 to 0.44%) increased progressively. Probiotic counts declined gradually (8.73 to 7.50 log CFU/g) yet remained above the functional threshold (> 10⁶–10⁷ CFU/g) throughout storage. Standard Plate Count increased moderately but remained within acceptable limits. Yeast and mould growth appeared after day 7 but did not reach spoilage levels. Sensory scores decreased significantly with storage, with overall acceptability remaining above 80 until day 21, after which rising acidity and firmer texture caused noticeable quality deterioration. Oat powder fortification notably enhanced water-binding capacity, structural stability, and microbial quality of probiotic Shrikhand without affecting sensory characteristics. The product retained functional probiotic levels, acceptable physicochemical properties, and desirable sensory attributes for up to 21–28 days of refrigerated storage, demonstrating its suitability as a clean-label, fiber-enriched functional dairy dessert. The findings provide valuable insights for commercial development of oat powder incorporated probiotic Shrikhand with improved shelf-life and nutritional functionality.