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<p>Lactose intolerance, casein allergies, and related cholesterol issues have led to an increased interest in nondairy-based probiotic foods. Consequently, legume-based products could serve as a better alternative. In the present study, <i>Lactobacillus rhamnosus</i> GG was incorporated into a microwave-roasted chickpea flour (Sattu) beverage, which was then spray-dried to prepare probiotic Sattu powders (Samples A, Sample B, and Sample C). The spray drying conditions for “Sample A” included an inlet temperature of 115&#xa0;°C, a feed rate of 160 mL/h, and a maltodextrin concentration of 10% (w/v); for “Sample B,” an inlet temperature of 125&#xa0;°C, a feed rate of 185 mL/h, and a maltodextrin concentration of 15% (w/v); and for “Sample C,” an inlet temperature of 135&#xa0;°C, a feed rate of 205 mL/h, and a maltodextrin concentration of 20% (w/v). Sensory, physical, and physicochemical properties, as well as the viable cell count during refrigerated storage of the spray-dried powders, were evaluated. The results revealed that “Sample A” had the highest sensory scores (4.33) and powder yield (56.52%), with a moisture content of 3.08%, a water activity of 0.26 and a pH of 3.84. An encapsulation efficiency of 42.35% was observed. The probiotic Sattu powder maintained a viable probiotic cell count above the acceptable threshold of 6 log colony-forming units per gram after 40 days of refrigeration, demonstrating that producing spray-dried nondairy probiotic powder from the Sattu beverage is feasible. These findings show that spray drying can be a viable method for producing shelf-stable, probiotic-rich, nondairy powders, offering a promising alternative for those seeking plant-based probiotic sources.</p>

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Development and characterization of non-dairy probiotic chickpea (Sattu) powder by spray drying: an alternative for lactose intolerance and casein allergy

  • 期刊论文

  • 发表日期：

    2025年4月9日

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  • Suhail Ahmad Bhat,
  • Tanuja Srivastava,
  • D. C. Saxena,
  • Kulsum Jan,
  • Khalid Bashir

摘要

Lactose intolerance, casein allergies, and related cholesterol issues have led to an increased interest in nondairy-based probiotic foods. Consequently, legume-based products could serve as a better alternative. In the present study, Lactobacillus rhamnosus GG was incorporated into a microwave-roasted chickpea flour (Sattu) beverage, which was then spray-dried to prepare probiotic Sattu powders (Samples A, Sample B, and Sample C). The spray drying conditions for “Sample A” included an inlet temperature of 115 °C, a feed rate of 160 mL/h, and a maltodextrin concentration of 10% (w/v); for “Sample B,” an inlet temperature of 125 °C, a feed rate of 185 mL/h, and a maltodextrin concentration of 15% (w/v); and for “Sample C,” an inlet temperature of 135 °C, a feed rate of 205 mL/h, and a maltodextrin concentration of 20% (w/v). Sensory, physical, and physicochemical properties, as well as the viable cell count during refrigerated storage of the spray-dried powders, were evaluated. The results revealed that “Sample A” had the highest sensory scores (4.33) and powder yield (56.52%), with a moisture content of 3.08%, a water activity of 0.26 and a pH of 3.84. An encapsulation efficiency of 42.35% was observed. The probiotic Sattu powder maintained a viable probiotic cell count above the acceptable threshold of 6 log colony-forming units per gram after 40 days of refrigeration, demonstrating that producing spray-dried nondairy probiotic powder from the Sattu beverage is feasible. These findings show that spray drying can be a viable method for producing shelf-stable, probiotic-rich, nondairy powders, offering a promising alternative for those seeking plant-based probiotic sources.