Influence of processing and packaging conditions on probiotic survivability rate, physico-chemical and sensory characteristics of low calorie synbiotic milk beverage

The work presented in this research communication was carried out to prepare low calorie synbiotic milk beverage by optimizing water and sugar level and to investigate the effect on its storage ability of different packaging materials (polypropylene, high impact polystyrene, high-density polyethylen...

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Bibliographic Details
Published in:Journal of dairy research 2022-02, Vol.89 (1), p.94-99
Main Authors: Chand, Prittam, Kumar, M Dharani, Kumar Singh, Ashish, Deshwal, Gaurav Kr, Singh Rao, Priyanka, Sharma, Heena
Format: Article
Language:English
Subjects:
Acidity
Acids
Beverages
Calories
glass
High density polyethylenes
Lactose
Low calorie
Milk
Packaging
Packaging materials
Polyethylene
Polypropylene
polypropylenes
Polystyrene
Polystyrene resins
polystyrenes
Prebiotics
Probiotics
Proteins
Refrigeration
Sensory properties
Sugar
sugars
Survivability
temperature
Variance analysis
Viscosity
Yogurt
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