Factors affecting the production of synbiotic fermented milk tablets containing jerusalem artichoke powder and Lacticaseibacillus casei TISTR 1463

This research was aimed at investigating the supplementation of Jerusalem artichoke powder (JAP) without any purification step in the production of synbiotic fermented milk tablets using spray drying. The effect of inlet air temperature (150 and 170°C) on the properties of synbiotic powder was also explored. The supplementation of JAP (2%–6%) significantly affected (p <.05) viability of Lacticaseibacillus casei TISTR 1463, pH, lactic acid content as well as fermentation time. The combination of JAP and L. casei demonstrated a synergistic effect on properties, improving probiotic viability during fermentation and drying. Spray drying at lower inlet air temperature produced high quality synbiotic powder than spray drying at a higher temperature. The synbiotic fermented milk tablet was acceptable from a sensory stand point. The results of this work could be used for guiding the development of health-promoting fermented milk in a new form which is more suitable for the present consumer lifestyle. Novelty impact statement: The synbiotic product from this research would provide more health benefits while requiring less preparation and production cost than its traditional counterpart. Due to the ease of consumption, transportation, and storage, converting fermented milk powder into a tablet would be more appealing to current consumers.