Development of Herbal Spiced Buttermilk

Abstract

Aims: The study aimed to develop the herbal spiced buttermilk added with functional ingredients. Study Design:  Development of herbal spiced buttermilk and its analysis. Place and Duration of Study: Department of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, Karnataka, India. Between January 2024 and September 2024. Methodology: Ingredients for the herbal spiced buttermilk were optimized based on the 9-point hedonic sensory score by panel judges. The optimized product was then analyzed for its rheological attributes, chemical quality and microbiological quality. Results: The optimized herbal spiced buttermilk contains rock salt (1%), spice mix of ginger, garlic, chili and coriander (0.3%), Tamarind (2%) and fenugreek seed powder (0.3%) The optimized herbal spiced buttermilk had 1.16% fat, 2.31% protein, total solids at 7.43% and ash at 1.35%. Acidity was 0.53% LA, viscosity of herbal spiced buttermilk was 4.75 cP, Water activity was 0.892 and colour measured at L* 60.60, a* 1.66 and b* 14.66. Coliforms, yeast and molds were nil. Conclusion: The developed herbal spiced buttermilk product exhibited excellent taste and shelf life at refrigeration temperature, the functionality and overall acceptance of the herbal spiced buttermilk were enhanced flavour with spices and functional ingredients and no any risks for the humans.