Process optimization for development of cardamom flavour low-calorie Shrikhand

Introduction

Sucrose is an important component of dairy products and beverages, as it lowers water activity and thereby reduces the availability of water for the growth of microorganisms such as bacteria and fungi. Therefore, complete replacement of sucrose can influence the preservation, texture, and overall quality of food products, requiring suitable alternatives to compensate for its functional properties. Stevia (Stevia rebaudiana) is a perennial plant widely recognized as a natural, high-intensity sweetener. Steviol glycosides, particularly stevioside, are responsible for its intense sweetness and provide very low or negligible calories, making stevia a suitable alternative to sucrose in products intended for healthconscious consumers (Goyal et al., 2010). However, because stevia is a high-intensity sweetener, it cannot provide the bulk and structural properties normally contributed by sucrose. Sorbitol, a sugar alcohol, can therefore be incorporated as a bulking agent to improve the body, texture, and overall characteristics of sucrose-free products. The combination of stevia and sorbitol offers a promising approach for developing low-calorie dairy products with reduced sugar content.. In view of the increasing consumer preference for healthier and low-calorie foods, the present study was undertaken to develop and optimize grape pulp-enriched low-calorie shrikhand using stevia as a sucrose substitute and sorbitol as a bulking agent, and to evaluate its sensory, physicochemical, nutritional, antioxidant, and microbiological properties during refrigerated storage.

Phases:

The low-calorie shrikhand was prepared by acceptable level of stevia, sorbitol and cardamom in dahi, whey was drained from the curd through suspended muslin cloth and was hanged for 6-8 hours to get solid mass known as chakka.

Standardization of low-calorie shrikhand

Stevia was incorporated at different levels and compared with conventional shrikhand (60 g) prepared using sugar. The selected stevia level was subsequently combined with different levels of sorbitol to compensate for the loss of bulk and mouthfeel caused by complete sugar replacement. Based on sensory and physicochemical characteristics stevia and sorbitol, 80 mg and 30% selected as the appropriate level. For cardamom flavour low calorie shrikhand, a preliminary trail was conducted with five levels of cardamom powder viz. 0.05, 0.1, 0.2, 0.3 and 0.4 grams per 100grams of shrikhand. The control sample was low calorie shrikhand without cardamom flavour. It is observed that 0.05 and 0.4 grams of cardamom gives very low and high intensity flavours, so they are rejected. It was observed that 0.1, 0.2, 0.3 grams per 100 grams of chakka were quite acceptable and conducted for storage studies to find out the best level of cardamom flavour low calorie shrikhand.

Microbiological analysis

Coliform and yeast and mould counts were determined during storage using the methods specified in the thesis based on Indian Standards procedures.

Results and discussions Storage studies for low calorie shrikhand added with different levels of cardamom powder

The commercial acceptability of the product depends upon the keeping quality and maintenance of the quality during the entire period of storage. The stevia and sorbitol levels added to the shrikhand effect on the quality of the product during storage. Hence, in the present study low calorie shrikhand with different levels of cardamom 0.1 (C1), 0.2 (C2) and 0.3% (C3) respectively are added and stored at refrigeration temperature. Thus, the samples were evaluated at 3 days interval for a period of 30 days to establish their storage stability. Cardamom is the naturaloccurring spice commonly used as taste and flavour enhancer in foods, further its antimicrobial property is proved to be a natural preservative in many dairy products in enhancing its shelflife.

PH and titratable acidity

The changes in pH and titratable acidity of low-calorie shrikhand incorporated with different levels of cardamom during refrigerated storage are presented in Table 12. Titratable acidity increased progressively during storage in all treatments. In shrikhand containing 0.1% cardamom (C1), acidity increased from 1.16 to 1.432% lactic acid (LA), whereas in the 0.2% cardamom treatment (C2), it increased from 1.15 to 1.42% LA. In the 0.3% cardamom treatment (C3), acidity increased from 1.138 to 1.400% LA. The increase in acidity was relatively gradual throughout storage, particularly in C3. Dandile et al. (2014) [5] . observed a progressive decrease in pH and increase in acidity in shrikhand containing cardamom and saffron. George et al. (2012) also reported a significant (P ≤ 0.05) increase in titratable acidity in control and artificially sweetened lassi during storage. Ruggeri et al. (2008) attributed the reduction in pH of fermented milk products to the continued growth and metabolic activity of lactic acid bacteria, resulting in the accumulation of organic acids.

Colour and appearance

The control sample remained acceptable for 21 days, while the 0.1% and 0.3% cardamom treatments remained acceptable up to 24 days. The 0.2% cardamom treatment retained acceptable colour and appearance up to 27 days of refrigerated storage.The higher scores observed for the 0.2% cardamom treatment may be attributed to the optimum level of cardamom incorporation, which contributed positively to the visual and sensory characteristics of the product.These findings are comparable with Landge et al. (2011), who observed improved sensory scores in shrikhand containing selected levels of herbal powder. Dandile et al. (2014) [5] . also reported superior sensory characteristics in shrikhand incorporated with cardamom and saffron. [5] , who reported differences in body and texture characteristics of shrikhand incorporated with herbal and spice ingredients.

Overall conclusion

Based on the physicochemical, microbiological and sensory characteristics, low-calorie shrikhand incorporated with 0.2% cardamom (C2) was identified as the optimum treatment. It exhibited better sensory acceptability and comparatively desirable physicochemical and microbial quality during refrigerated storage. The product remained acceptable for up to 27 days under refrigerated conditions, compared with 21 days for the control and approximately 24 days for the 0.1% and 0.3% cardamom treatments.

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