Effect of Lactobacillus acidophilus and Bifidobacterium lactis on the Quality Characteristics of Paneer Spread

  Sharma Ambika,  Jaseja Bhanu

Abstract This study analyzed the effects of incorporating the probiotics Bifidobacterium lactis and Lactobacillus acidophilus into paneer spread on the physical and sensory parameters of this product during storage. Incorporation of the probiotic strain did not affect the yield of the obtained paneer. The counts of L. acidophilus and B. lactis were approximately 6 log CFU/g during the pre-determined storage period. The paneer samples that contained a probiotic strain showed increased hardness, cohesiveness, gumminess, chewiness and springiness after storage as compared with the samples that did not contain any probiotic. There were no differences observed in the spreadibility of the paneer containing or not containing a probiotic. All of the paneer samples had a homogeneous texture; however, the paneer containing L. acidophilus and B. lactis had a more acidic flavor. These results have shown that there is a feasibility of increasing the health benefits of paneer spreads using L. acidophilus and B. lactis because they did not negatively affect the quality characteristics of the product and indicate that paneer spread is an effective food matrix for maintaining the viability of these probiotics during storage.

Keywords- Paneer spread, Lactobacillus spp., Bifidobacterium spp., Probiotics

Unique Identification Number - IJEDR1603026
Page Number(s) - 145-149
Pubished in - Volume 4 | Issue 3 | July 2016
DOI (Digital Object Identifier) -   
Publisher - IJEDR (ISSN - 2321-9939)

  Sharma Ambika,  Jaseja Bhanu,   "Effect of Lactobacillus acidophilus and Bifidobacterium lactis on the Quality Characteristics of Paneer Spread", International Journal of Engineering Development and Research (IJEDR), ISSN:2321-9939, Volume.4, Issue 3, pp.145-149, July 2016, Available at :http://www.ijedr.org/papers/IJEDR1603026.pdf