InfIuence of Partially Hydrolyzed Guar Gum, Psyllium and Inulin as on Physicochemical, Characteristics of Shrikhand

Abstract

Background: Generally cow or buffalo milk is used for manufacture of chakka, but we use cow milk. Inulin, PHGG and psyllium are a natural source of dietary fiber derived from chicory root, gaur gum and isabgol and so it has always been part of the human diet. As per WHO the requirement of dietary fiber in human diet is 23-27 gm/day. In order to solve this problem, dietary fiber can be used, which can improve sensory properties of products in addition to being functional. Milk and milk products considered as a vehicle for dietary fiber would not only take care of their own role in human health but could also enhance the heath fullness of the diet as a whole. Methods: The process of development of fiber-enriched shrikhand was successfully optimized by using response surface methodology (RSM). The selected variables were different levels of fiber powder viz., inulin (2-6%), psyllium (0.5-1.5%) and PHGG (2.5-7.5) and constant sugar concentration (40%). The levels of these factors were three and the experimental design was set up with experimental points having 6 replicates at the center. The center points of the experimental design were defined as 4% inulin 1% of psyllium and 5% partially hydrolyzed guar gum. Flavor, color and appearance, body and texture and overall acceptability were chosen as the responses. Each response is significantly affected by independent variables (p less than 0.05). Result: The process was optimized by comparing inulin to 3.93%, psyllium 0.66% and 4.62% PHGG was suggested by the design expert software based on sensory evaluation. Optimized value shows a higher impact on the pH 4.37±0.06b, acidity 1.10±0.02a, viscosity (cp) 54.22± 0.06a, fat (%) 6.10±0.08d, protein (%) 7.33±0.07a, moisture (%) 39.05±0.08e, ash (%) 3.48±0.04a, total solids (%) 60.95±0.08a, lactose (%) 2.14±0.04e, sucrose (%) 36.33±0.02d and TDF (%) 7.70±0.04a.