Vol. 13, Issue 6 (2025)
Effect of spray drying on bacterial viability and physicochemical properties of probiotic-enriched ready-to-use (RTU) fermented sour rice powder
Author(s): Pinki Malick and Manab Deka
Abstract: Rice is one of the essential components of the daily diet for almost half of the world’s population, with over 80% of Assam's residents relying on it daily. However, urbanization and shifting lifestyles have diminished consumption of traditional, nutritious foods like fermented sour rice. To address this, spray drying was explored as a preservation method for producing ready-to-use (RTU) fermented sour rice powder enriched with probiotics, assessing its effects on bacterial survival and physicochemical traits. Probiotic consortium, including Lactobacillus acidophilus and Lacticaseibacillus paracasei in three different formulations were added into the fermented rice matrix prior to spray drying under optimized conditions. The survivability of probiotics was assessed via viable cell counts, while physicochemical properties such as moisture content, water activity, and drying yield, were analyzed. The outcome achieved a probiotic survival rate of 96.64-97.47% and drying yield (72.66-74.86%) under favourable conditions, with minimal viability loss. The dried powder exhibited low moisture content (3.5-4.1%) and water activity (0.31), ensuring microbial stability. These findings confirm spray drying is an effective technology for producing stable, probiotic-enriched RTU fermented sour rice powder with desirable physicochemical attributes, suitable for functional food applications.
DOI: 10.22271/chemi.2025.v13.i6a.12618
Pages: 46-51 | 247 Views 130 Downloads
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How to cite this article:
Pinki Malick, Manab Deka. Effect of spray drying on bacterial viability and physicochemical properties of probiotic-enriched ready-to-use (RTU) fermented sour rice powder. Int J Chem Stud 2025;13(6):46-51. DOI: 10.22271/chemi.2025.v13.i6a.12618
