Physicochemical and microbial stability in probiotic <i>Raabadi</i> (a dairy‐plant‐based beverage) powder under varied storage temperatures

Abstract Spray‐dried dairy cereal‐based probiotic beverages offer an innovative approach to delivering functional nutrition by combining dairy‐derived nutrients and cereal‐based prebiotics. In this study, a spray‐dried formulation, Dairy‐Cereal‐Based Probiotic Raabadi Powder (DCBPRP), was developed and stored in low‐density polyethylene (LDPE) pouches (50 g) under varying temperatures (4 ± 1, 25 ± 1, and 37 ± 1°C) to evaluate shelf stability. The assessment included microbial analyses (probiotic viability, non‐LAB, coliforms, and fungi), sensory evaluation, and physicochemical characterization (pH, moisture, water activity, and free fatty acids) at 7‐day intervals until probiotic counts dropped below 6 log 10 CFU/g. Additional properties, such as flowability, hygroscopicity, density, wettability, solubility, rehydration time, and color were examined on days 0, 28, and 56. The maximum probiotic viability and shelf life (49 days) were achieved at 4°C, compared to other storage temperatures. Microbial loads and physicochemical parameters remained within acceptable limits across all conditions, although higher temperatures accelerated probiotic decline. Minor but consistent shifts in moisture, water activity, and FFA levels were observed. Refrigerated storage best preserved the microbial, sensory, and functional attributes of the product. These findings confirm the potential of DCBPRP as a stable, probiotic‐rich functional beverage powder, emphasizing the importance of low‐temperature storage in maintaining product quality and probiotic efficacy over time.