Development of shrikhand premix using microencapsulated rice bran oil as fat alternative and hydrocolloids as texture modifier

•A low-fat shrikhand premix was developed using rice bran oil as fat alternative.•Rice bran oil was microencapsulated using spray drying to increase stability.•Spray drying conditions were optimized for the best encapsulation of oil.•Hydrocolloids in the premix aided texture development after reconstitution.•Shrikhand reconstituted from premix was comparable to market shrikhand.

A premix of shrikhand (Indian dessert) was prepared using skim milk powder, skim milk curd, sucrose and microencapsulated rice bran oil (RBO) as fat alternative. RBO was microencapsulated using spray drying under the optimized conditions of air inlet temperature (135 °C), feed rate (15 mL/h) and solid content (17%) in emulsion. Hicap-100 (modified starch) was found to provide best encapsulation (62.83 ± 0.57%) to RBO as compared to that of gum arabic and maltodextrin as wall material. The size and shape of microencapsulated oil was checked using SEM and thermal stability was evaluated using DSC. Addition of 1% α-tocopherol to RBO before microencapsulation enhanced its oxidative stability. The premix was used to prepare shrikhand and compared with market sample with respect to composition, texture, colour and sensory profile. Addition of blend of xanthan and gellan gum (80:20) improved the texture of prepared shrikhand to the level of market shrikhand.

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