Author(s):

Hashmi SAS, Deshpande HW, Syed KA and Sawate AR

Abstract: The present investigation was carried out to study the microencapsulation of modified psyllium husk with Probiotic culture in formulation of Basundi. The acid modification studies indicated that psyllium husk with 0.65% HCI treatment in ethanol for ratio of 1:6 (w/v) shown to improve functional properties of psyllium husk. The proximate analysis of modified Psyllium husk was done with respects to moisture, fat, protein, carbohydrates, ash, dietary fiber were investigated. Further, the modified Psyllium husk powder was microencapsulated using Lactobacillus strains by extrusion of the cell- Polymer Solution into calcium chloride solution to form beads. The main aim of this study was use of microencapsulated probiotics and modified psyllium husk in preparation of Basundi. The prepared Basundi was then evaluated for sensory properties in case of colour, flavor, mouthfeel, texture and overall acceptability using 9 point hedonic scale. The results indicated that Basundi inoculated with 1 percent each equal proportion of Lactobacillus acidophilus and Lactobacillus bulgaricus with addition of probiotic beads with modified psyllium husk was highly acceptable. Microbial studies revealed that viable probiotic count in probiotic Basundi dependent on level of probiotics beads addition. Finally, Good quality dairy probiotic Basundi can be prepared by encapsulation beads with addition modified psyllium husk

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