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Developing probiotic butter by incorporating encapsulated probiotic organisms.

S. Anand

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06-24-2020

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Abstract:

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Developing probiotic butter by incorporating encapsulated probiotic organisms.
S. Minj1,2, S. Anand*1,2. 1Midwest Dairy Foods Research Center Brookings, SD, 2South Dakota State University Brookings, SD.

Technological advancements have enabled the addition of probiotics to many types of foods. However, maintaining the viability of probiotic organisms is generally recognized as a challenge. In our previous studies, a spray-dried formulation was prepared by microencapsulating a combination of probiotic organisms (1:1), Bifidobacterium animalis ssp. lactis ATCC27536 and Lactobacillus acidophilus ATCC4356, in a conjugated whey protein hydrolysate (WPH10-maltodextrin) matrix. In the current study, a “probiotic butter” was developed by incorporating the conjugated-WPH encapsulated probiotics. Butter was prepared using heavy whipping cream (36% fat) in a KitchenAid mixer, under lab conditions. The cream was churned until the butter grains separated from the buttermilk, which was completely drained off to collect the grains. The butter grains were inoculated with the spray-dried formulation (probiotic population; 8.98 � 0.02 log cfu/g) at 0.1 and 1% levels and worked to a homogeneous product. For salted butter, the mixture was added with 1.5% salt before working. The survival of the probiotic bacteria in the probiotic butter was determined using MRS agar with added L-cysteine (0.05%), incubated at 37�C in anaerobic jars with gas packs. Three trials were conducted, and the samples were drawn in triplicates. One-way ANOVA was applied to differentiate the mean values. The study revealed comparable probiotic counts in both salted and unsalted butter (P > 0.05). The mean counts observed in unsalted probiotic butter were 5.13 � 0.05 and 8.22 � 0.02 log cfu/g at 0.1% and 1%, respectively, whereas in salted probiotic butter, the mean counts were 5.09 � 0.04 and 8.13 � 0.01 log cfu/g at 0.1% and 1%, respectively. Hence, the study provides a proof of concept for the potential to develop a probiotic butter with desired number of viable probiotic organisms. Further studies are in progress to determine the survival of encapsulated probiotics in probiotic butter samples during refrigerated storage.

Keywords: whey protein, encapsulation, probiotics.

Biography: The first author, Shayanti Minj, is a doctoral student at the Department of Dairy Science, SD State University.