Evaluation and optimization of compatibility of spice powders and oleoresins as additives in cultured buttermilk

Abstract:

The utilization of whey in fermented dairy products offers nutritional benefits but requires careful formulation to maintain sensory acceptability. This study evaluated the compatibility and optimization of selected spices as additives in cultured buttermilk prepared by blending 50% dahi and 50% fermented whey using Lactobacillus helveticus MTCC 5463. The investigation was conducted in three phases: screening the compatibility of seven culinary spices (cumin, fennel, coriander, white pepper, ginger, mustard, and chilli) in both powder and oleoresin forms; optimizing the rate of addition; and evaluating combinations of compatible spices. Sensory evaluation on a 9-point hedonic scale revealed that spice powders of fennel, cumin, coriander, and mustard, and oleoresins of fennel, cumin, and ginger were the most compatible. Optimization studies indicated that increasing spice powder concentration to 1.5% significantly degraded color and texture scores, while oleoresin concentrations above 0.02% negatively impacted flavor. Consequently, 1.0% cumin powder and 0.02% cumin oleoresin were identified as ideal concentrations. Among various combinations tested, the formulation (CT3) containing 1% cumin powder and 0.02% cumin oleoresin achieved the highest sensory scores for flavor (8.25) and overall acceptability (8.28). The study concludes that specific concentrations of cumin powder and oleoresin are highly compatible with whey-based buttermilk, effectively masking potential whey flavors without compromising physicochemical stability.