Development and Effect of Two Different Packaging on Stability of Probiotic Drink

• Main Author: Alya Athirah Ruziman
• Format: Undergraduate Final Project Report
• Language: English
• Published: 2019
• Online Access: http://discol.umk.edu.my/id/eprint/4443/1/ALYA%20ATHIRAH%20BINTI%20RUZIMAN.pdf; http://discol.umk.edu.my/id/eprint/4443/

Probiotic drinks contain active bacterial cultures which become one of the most common sources of probiotics that can confer beneficial effect to human. Probiotics usually being incorporated into food and drinks like fermented foods and cultured milk. This study highlights the development of probiotic drinks of two formulations of fresh milk with carboxymethylcellulose as well as the evaporated milk with carboxymethylcellulose. The stability study was conducted to evaluate the effect of two different packaging of the probiotic drinks which were HDPE packaging and pouch packaging (PET materials). Furthermore, the stability study conducted were chemical analysis that include pH testing and microbiological analysis which refer to the total plate count. The physicochemical analysis of probiotic drinks determined were fat determination by Soxhlet method, protein determination using Kjeldahl method and total sugar content by Brix analysis. The result obtained shows that the stability of the probiotics drinks has significant difference (p<0.05) with pH while not significantly difference (p>0.05) with colony of count of the probiotics. At week 3 of storage, the probiotic drinks show pH of lower than 3.5 while colony count shows higher total viable count of between 103 to 105 CFU/mL after 8 weeks of storage. The physicochemical analysis of the probiotic drinks shows significant (p<0.05) different in value. The total fat content shows value in range of between 2.0 % to 4.0 % with total sugar content in between 8.0 % to 14 %. Total protein content shows low in value which was in range of 0.1 % to 0.8 %. Based on the analytical results, the probiotic drinks show shelf life estimation of 4 to 5 weeks of storage. The probiotic drinks were considered acceptable to be consumed only after 6 weeks of storage as the pH started to record pH of lower than 3.0 which was too acidic for probiotic drinks to be consumed.