Impact of vitamin C supplementation on composition, stability, fatty acids profile, organic acids, antioxidant properties and sensoric acceptability of cultured buttermilk

Abstract

Buttermilk is a fermented drink widely used all over the world. It is produced widely both traditionally and commercially through pasteurization. Buttermilk, produced during churning of cultured cream, was supplemented with vitamin C at four different concentrations i.e., 100, 200, 300, 400 mg/100 ml, and zero concentrations (T1, T2, T3, T4 and control) and was evaluated for different parameters. Vitamin C supplementation at all concentrations had no effect on compositional attributes of buttermilk (p>0.05). The results also showed that concentration of vitamin C supplemented buttermilk in T1, T2, T3, T4, and control was 98.81, 196.14, 277.38, 382.19, and 0 mg/100 ml (p0.05) respectively. Oleic acid content in control, T1, T2, T3, T4 was 35.79, 35.75, 35.65, 35.63 and 35.19% (p>0.05). Linoleic acid content in control, T1, T2, T3, and T4 was 7.49, 7.05, 7.13, 7.10 and 7.33% (p0.05) but the variation is due to storage period. Total antioxidant capacity of T1, T2, T3, T4 and control was 35.72, 42.74, 52.93, 68.77 and 84.66% (p0.05). According to trained judges, sensory evaluation of all the treatments were performed on a 9 point hedonic scale and the results showed a non-significant difference between control and treatments. From commercial point of view, sensory results were promising as vitamin C did not affect sensory attributes of buttermilk which is quite acceptable from consumer perspective. It is therefore concluded from the results that buttermilk can be supplemented with vitamin C.

Keywords

• Buttermilk
• Vitamin C
• Fatty acids composition
• Antioxidant properties
• Organic acids