Effect of incorporating <em>Lacticaseibacillus rhamnosus</em> GG and arrowroot (<em>Maranta arundinacea</em>) powder on physicochemical properties of buffalo milk curd

Abstract

Syneresis is one of the common textural quality defects found in traditionally prepared buffalo milk curd (meekiri). The current study aimed to determine the effect of incorporating Lacticaseibacillus rhamnosus GG (LGG) and arrowroot (AR) powder alone and in combination on the physicochemical properties of buffalo milk curd over refrigerated storage. Four buffalo milk curd formulations were prepared: control curd (without probiotic and prebiotic), probiotic curd (with 2% LGG), prebiotic curd (with 3% AR powder), and synbiotic curd (with both 2% LGG and 3% AR powder). The syneresis, pH, titratable acidity, and textural properties (hardness, cohesiveness, gumminess, and adhesiveness) were evaluated over the refrigerated storage at d 1, 4, 7, and 10. The addition of LGG resulted in decreased syneresis and acidity, and increased hardness, gumminess, and chewiness. In contrast, AR positively affected decreased syneresis and acidity. LGG and AR powder in combination significantly lowered syneresis however negatively affected on the hardness, gumminess, and chewiness.