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Open Access
QUALITY CHARACTERISTICS AND STORAGE STABILITY OF GONGURA CHICKEN – A TRADITIONAL MEAT PREPARATION OF COASTAL ANDHRA PRADESH
(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2019-11) HARITHA, KILLADA; VIJAYA BHASKAR REDDY, G(MAJOR); NAGA MALLIKA, E; SRINIVASA RAO, T
Gongura chicken, an ethnic meat product of coastal Andhra Pradesh was standardized in this study. A field study was conducted to know the origin and preparation of Gongura chicken in various parts of coastal districts of Andhra Pradesh, India. The history, method of preparation of curry, ingredients used in Gongura chicken preparation and information in relation to this native preparation was obtained directly from the people. The details about Green stemmed (Hibiscus cannabius L.) and Red stemmed (Hibiscus sabdariffa L.) varieties were also collected. Based on the field survey, it was known that two varieties of Kenaf and Roselle gongura leaves and four different forms of addition i.e., addition of directly fresh leaves (FL), boiled gongura leaves paste (BP), fried gongura leaves (FL), fried gongura paste (FP) widely practicing during preparation of Gongura chicken. Standardization trails on form of addition of Gongura leaves during preparation of chicken meat curry was conducted by using above forms of addition of gongura and subjected to sensory evaluation, it was concluded that addition of gongura leaves in the form of fried leaves paste (F4) is having superior sensory scores during preparation of Gongura chicken than remaining formulations and thus it is selected for further study. An attempt was made to prepare it by selecting the better form of addition of leaves [fried leaves paste (F4)] into curry and type of meat that was utilized for preparation of the curry. The experiment was carried out to standardize the preparation in the form of four treatments using Spent chicken meat with Roselle leaves (T1), Spent chicken meat with Kenaf leaves (T2), Desi bird meat with Roselle leaves (T3) and Desi bird meat with Kenaf leaves (T4) utilizing Desi bird meat without green leaves (control) with an intention to standardize the way of preparation which was not documented earlier. These treatments were analyzed for physico-chemical, sensory parameters and all treatments recorded significantly (P<0.05) lower pH values when compared to control. Gongura chicken (GC) prepared with Desi bird meat incorporated with Hibiscus sabdariffa L. fried leaves paste had recorded significantly (P<0.05) higher sensory quality and high cooking yield than its counter parts. Storage studies were conducted both at ambient (24 ± 1°C) and refrigerated (4 ± 1°C) temperature for near control formulation [Gongura Chicken (GC)] along with control. The Gongura Chicken (GC) was stable up to 24 hours at ambient (24 ± 1°C) and 20 days at refrigerated (4 ± 1°C) temperatures, respectively. Based on the above study it was concluded that the pH values, 2 - thiobarbituric acid reactive substance value, antioxidant activity, total phenolic content, total plate count and yeast and mould count increased significantly (P<0.05) increased with storage period. Ascorbic acid, β- carotene, lycopene, chlorophyll and sensory scores like colour, flavour, tenderness, juiciness, mouth coating and overall acceptability values decreased with increasing storage period. This study brought out the process for Gongura chicken preparation in a standardized procedure and documented the traditional methodology for Gongura chicken.
Open Access
DEVELOPMENT & EVALUATION OF CHICKEN SAUSAGES WITH RAW GREEN BANANA AND CURRY LEAVES DURING STORAGE
(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2019-08) MAZHARUDDIN, MOHD; ESWARA RAO, B(MAJOR); NAGA MALLIKA, E; SRINIVASA RAO, T
A study was conducted to investigate the effect of natural and synthetic antioxidants on the quality and storage stability of chicken sausages supplemented with fibre rich raw green banana. Trials were conducted to supplement raw green banana at three different levels viz., 5, 10 and 15 per cent to select the fibre rich extender at its optimum desirable level. Among different treatments, chicken sausages supplemented with raw green banana at 15 per cent level possessed superior physico-chemical, proximate and organoleptic properties. Hence raw green banana at 15 per cent level was selected for further studies. In the next phase, chicken sausages standardized with raw green banana at 15 per cent level were treated with natural curry leaf powder (Murraya koenigii) at one per cent (T1) and another level at 1.5 per cent (T2) and synthetic antioxidants (BHA) at 0.01 per cent separately to evaluate the quality and shelf-life of chicken sausages at refrigeration (4±1°C) temperature. Storage studies revealed a significant effect on the physico-chemical characteristics, microbiological and organoleptic quality of chicken sausages due to the supplementation of various antioxidants during refrigeration. Chicken sausages with curry leaf powder at one and 1.5 per cent and BHA at 0.01 per cent level had significant (P<0.05) difference for pH, cooking loss, emulsion stability, water holding capacity, total plate count, yeast and mould count and organoleptic properties like flavour, texture, juiciness, saltiness, mouth coating and overall acceptability under refrigeration, where as appearance had Non significant difference. A significant (P<0.05) increase in pH, cooking loss, and decrease in emulsion stability and water holding capacity of chicken sausages was observed as refrigerated storage period progressed. The cost of production was higher in control chicken sausages i.e. Rs 400.22/kg while the cost of production for chicken sausages incorporated with curry leaf at one per cent was Rs 387.35, with 1.5 per cent curry leaf incorporation it was Rs 374.47 and with 0.01 per cent BHA it was Rs 348.6. Psychrophiles were not detected in any of the treatments during the storage period.
Open Access
EFFECT OF NANOCAPSULATED ROSEMARY OIL ON QUALITY CHARACTERISTICS OF PORK NUGGETS
(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2019-01) YOGESWARI, K; VIJAYA BHASKAR REDDY, G(MAJOR); ESWARA RAO, B; JAGADEESH BABU, A
The rosemary essential oil was encapsulated by zinc oxide and surface morphology was studied under scanning electron microscopy (SEM). SEM images revealed that rosemary essential oil mediated nano particles was nearly spherical, predominately cuboidal, rectangular, poly-dispersed and aggregated into large irregular structures with no well-defined morphology. In first phase, pork nuggets were standardized with suitable level of REO at concentrations of 0.025%, 0.05% and 0.075% compared with control. Addition of different concentrations of REO significantly (P<0.05) affected the sensory scores of pork nuggets. Pork nugget added with 0.05% REO had significantly (P<0.05) higher colour and flavour, mouth coating and overall acceptability scores than control, 0.025% REO and 0.075% REO added pork nuggets. The tenderness and juiciness scores of pork nuggets was not significantly (P>0.05) affected by addition of different concentrations of REO. Addition of different concentrations of nanocapsulated REO significantly (P<0.05) affected the sensory scores of pork nuggets. Pork nugget added with 0.01% NREO had significantly (P<0.05) higher colour and flavour, mouth coating and overall acceptability scores than control, 0.02% NREO and 0.04% NREO added pork nuggets. The tenderness and juiciness scores of pork nuggets did not significantly (P>0.05) affected by addition of different concentrations of NREO. Pork nuggets added with 0.05 % REO and 0.01 % NREO rated superior sensory scores thus selected for further studies during refrigerated (4±1°C) storage. In the second phase, comparative anti-oxidant and anti-microbial efficacy of REO, NREO added pork nuggets with control and synthetic antioxidant (BHT) added pork nuggets were determined by evaluating physico-chemical, microbial and sensory quality at 5 days regular interval up to 30 days stored in refrigeration (4±1°C) temperature. Pork nuggets added with 0.01% NREO had significantly (P<0.01) lower pH, 2-TBARS values (mg malonaldehyde/kg of product), tyrosine value (mg/100 g of product) and per cent FFA values than control and pork nuggets added with 0.01% BHT and 0.05% REO. Control and pork nuggets added with BHT were spoiled after 15 days of refrigerated storage. A significant (P<0.01) increase of pH, 2-TBARS values, tyrosine values and per cent FFA values were observed as progressing of the storage period in both control and treated nuggets. Pork nuggets added with 0.01% NREO had significantly (P<0.01) lower total plate counts, total psychrophilic count than control and remaining formulations. Coliform counts were not detected up to 5th day in control and all treated nuggets. From 10th day onwards total coliform counts were noticed. Pork nuggets added with 0.01% NREO significantly (P<0.01) lower coliform count than control and other formulations. The overall mean ± S.E value of 0.01% NREO added pork nuggets had significantly (P<0.01) lower staphylococcal counts than control, 0.01% BHT and 0.05% REO added pork nuggets. Pork nuggets added with 0.01% nanocapsulated rosemary essential oil (NREO) had significantly (P<0.01) lower total yeast and mould count than control and remaining formulations. Control and pork nuggets added with BHT were spoiled after 15 days of refrigerated storage. Pork nuggets added with 0.01% NREO had significantly (P<0.01) higher colour, flavour, juiciness, mouth coating and overall acceptability scores than control and remaining formulations. Addition of BHT, REO and NREO had not significantly (P>0.01) influenced the tenderness scores of pork nuggets during refrigerated storage. As storage period progressed, there was significant (P<0.01) detrimental effect in sensory scores between control and treated nuggets. Control and pork nuggets added with BHT were spoiled after 15 days during refrigerated storage, but REO and NREO treated samples are shelf stable up to 30 days of refrigerated storage. Nanocapsulated REO added pork nuggets rated superior scores than REO added nuggets. Based on the above findings, it was concluded that addition of nanocapsulated rosemary essential oil at 0.01% per cent was an excellent anti-oxidant and anti microbial agent and protecting sensory attributes during refrigerated (4±1°C) storage and maintain the shelf-life of pork nuggets up to 30 days without any significant quality deterioration.
Open Access
OPTIMIZATION OF ACTIVE EDIBLE FILMS AND COATINGS WITH NANO EMULSIONS OF ESSENTIAL OILS FOR CHICKEN PATTIES PACKAGING
(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2018-10) HARITHA, M; NAGA MALLIKA, E(MAJOR); ESWARA RAO, B; SRINIVASA RAO, T
In the present study, an attempt was made to evaluate the physical, mechanical, microbial and antioxidant properties of alginate based edible films incorporated with nanoemulsions of essential oils. Different alginate films i.e., C, T1, T2, T3, T4, T5 and T6 viz Sodium alginate film (C), Sodium alginate film with 10 µl of GEON (T1), Sodium alginate film with 20 µl of GEON (T2), Sodium alginate film with 50 µl of GEON (T3), Sodium alginate film with 10 µl of CEON (T4), Sodium alginate film with 50 µl of CEON (T5), Sodium alginate film with 100 µl of CEON (T6) were developed. Among all these films one best film was selected along with control to wrap the chicken patties and efficacy of these films to extend the shelf life of chicken patties during 21 days of refrigerated storage period was evaluated. The overall mean values of thickness, grammature, opacity values, tensile strength and percent elongation at break were significantly (P<0.05) higher in cardamom essential oil nanoemulsion incorporated films compared to ginger essential oil nanoemulsion incorporated films and control. The water vapour permeability values were higher in ginger essential oil nanoemulsion (GEON) compared to cardamom essential oil nanoemulsion (CEON). The water sorption kinetic values of control films were significantly (P<0.05) higher than the rest of formulations. The mean antioxidant values of ginger essential oil nanoemulsion and cardamom essential oil nanoemulsion films were 80.37 and 98.06 respectively. The antioxidant activity of cardamom essential oil nanoemulsion films were significantly (P<0.05) higher than ginger essential oil nanoemulsion and control films. The mean log reduction of GEON and CEON incorporated films against both E.coli and S.aureus were 1.66, 2.87 and 1.54, 2.91 respectively. The log reduction was significant for both E.coli and S.aureus but high with S.aureus. Depending on the analysis of quality parameters of above films, T6 formulation i.e. Sodium alginate film with 100 µl of CEON (T6) was selected as best film and used to evaluate the efficacy and to extend the shelf life of chicken patties. The pH values of chicken patties wrapped in T6 ranged from 6.19 to 6.84 during 21 days of refrigeration storage period. The pH values of chicken patties wrapped in T6 films were significantly lower than control. TBARS values of chicken patties wrapped in T6 films were significantly lower than control and they ranged from 0.91 to 1.28 during 21 days of refrigerated period. Percent cooking loss values of chicken patties wrapped in T6 incorporated films were significantly (P<0.05) lower than the control and the mean values of both control and treatment were in the range of 8.17 to 32.61 and 12.17 to 50.43 which were well within the limits during storage period. The microbial counts (Total plate count, yeast and moulds, psychrophilic)were observed to be significantly (P<0.05) lower in chicken patties wrapped in T6 films than control films. Colour, flavour, juiciness, tenderness and overall acceptability values of chicken patties wrapped in T6 films were significantly (P<0.05) higher than control films. The results indicated that cardamom essential oil nanoemulsion can be incorporated in nanoemulsions into sodium alginate films and can effectively be used as a food wrap and as an edible packaging for meat and meat products.
Open Access
STUDIES ON DEVELOPMENT OF EDIBLE ACTIVE PACKAGING FILMS INCORPORATED WITH NATURAL POLYPHENOL NANOEMULSIONS FOR PORK PATTIES
(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2018-12) GIRIDHARA RAO, VANA; NAGA MALLIKA, E(MAJOR); ESWARA RAO, B; SRINIVASA RAO, T
In the present study an attempt was made to develop and evaluate alginate based active edible films with nanoemulsions of polyphenols. Different films i.e. sodium alginate film without polyphenol nanosolutions (C), sodium alginate film with 50 µl of QUEN (T1), sodium alginate film with 75 µl of QUEN (T2), sodium alginate film with 150 µl of QUEN (T3), sodium alginate film with 5 µl of TAN (T4), sodium alginate film with 10 µl of TAN (T5) and sodium alginate film with 15 µl of TAN (T6) were developed. Among all these films, one best film was selected along with control to wrap the pork patties and efficacy of these films in quality and shelf-life extension of pork patties during 11 days of refrigerated (4 ± 1℃) storage period was evaluated. The film characteristics like film thickness, grammature, tensile strength, per cent elongation at break, water vapour permeability, water sorption kinetics, light transmission and film opacity, antioxidant activity, antimicrobial activity and total phenol content were evaluated. The overall mean values for thickness and grammature were significantly (P<0.05) higher in Quercetin nanoemulsion incorporated films compared to Tannic acid nanosolution incorporated films and control films. The per cent elongation at break, tensile strength, opacity mean values were significantly (P<0.05) higher in Tannic acid nanosolution incorporated films compared to Quercetin nanoemulsion incorporated films and control films. The water vapour permeability and water sorption values were observed to be higher in control film compared to rest of the formulations. Within the treatment groups, these values were found to be lower in Tannic acid nanosolution incorporated films than Quercetin nanoemulsion incorporated films. The mean antioxidant activity values of Quercetin and Tannic acid nanosolution incorporated films were 69.55 ± 0.88 and 76.10 ± 1.19 respectively. The antioxidant activity of Tannic acid nanosolution incorporated films was higher than Quercetin nanoemulsion incorporated films. The total phenol content and antimicrobial activity of Tannic acid nanosolution incorporated films were significantly (P<0.05) higher in Quercetin nanoemulsion incorporated films compared to Tannic acid nanosolution incorporated films. The total phenol content of the films ranged from 1.67 (T1) to 1.76 (T6) mg of gallic acid equivalent and the antimicrobial activity of the films ranged from 8.66 (T1) to 22.33 (T6). Depending on the analysis of quality parameters of above films, T6 formulation was selected as best film and used to evaluate the efficacy in quality and shelf-life extension of pork patties at refrigerated (4 ± 1℃) storage. pH values of pork patties wrapped in T6 film ranged from 5.90 to 6.41 during 11 days of refrigerated (4 ± 1℃) storage period. The pH values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) lower than patties wrapped in control films. 2-TBARS values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) lower than patties wrapped in control films and ranged from 0.15 to 1.34 mg of malonaldehyde per kg of the sample during refrigerated (4 ± 1℃) storage period. Per cent cooking loss values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) lower than patties wrapped in control films and the mean values for both control and treatment groups were in the range of 6.16 to 20.13 per cent which were well within the limits during storage period. Microbial counts (total plate count, yeast and mould count and psychrophilic count) were observed to be significantly (P<0.05) lower in pork patties wrapped in Tannic acid nanosolution incorporated films than control films. Colour, flavour, tenderness, juiciness and overall acceptability values of pork patties wrapped in Tannic acid nanosolution incorporated films were significantly (P<0.05) higher than patties wrapped in control films.
Open Access
DEVELOPMENT & EVALUATION OF CANINE FOOD FROM VARIETY MEATS (HEART, LIVER & KIDNEY) OF PORCINE ORIGIN
(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517502. (A.P.) INDIA, 2018-12) MAHESH, BANDELA; ESWARA RAO, B(MAJOR); NAGA MALLIKA, E; NARENDRA NATH, D
Present study was undertaken for effective utilization of porcine variety meats in pet food production. For pet food production, selected variety meats were processed hygienically in sterile containers by autoclaving liver and heart. Autoclaved variety meats were then minced. Four types of dry pet foods were prepared by mixing different levels of variety meats with rice flour, wheat flour, rendered pork fat and other ingredients with (40% w/w) warm water in a food processor for 10 minutes followed by baking at 70ºC for 16 hours. Sensory evaluation of dry pet foods revealed that treatment 3 containing 30% porcine variety meats were found superior over other treatments. The proximate composition of the pet food containing 30% porcine variety meats as on feed basis for moisture, crude protein, ether extract, crude fibre, total ash, nitrogen free extract and Metabolisable energy were 7.75%, 25.79%, 22.60%, 2.26%, 9.82%, 44.47% and 451.71 kcal /100g respectively. All the treatments were similar in supporting maintenance of body weight. The pH, TBA value, free amino acid content and total plate count in pet food containing 30 per cent variety meats was lower than other treatments and control. Psychrophiles, yeast and mould were not encountered in any of the sample. General appearance, colour, Meat odour intensity and overall acceptability scores of all the treatments were significantly higher (P<0.01) than control but crispiness of pet food incorporated with porcine variety meats was poor than the control. Scores for all the sensory attributes decreased with progress of storage but decrease was gradual. Thus porcine variety meats like heart and liver can be effectively incorporated in dry pet food.
Open Access
CHOLESTEROL ASSIMILATION ABILITY OF Lactobacillus paraplantarum 321 and Bifidobacterium bifidum 231 IN MILK FAT RICH PRODUCTS BY IN VITRO EVALUATION
(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2013-11) PARAM DEBBARMA; KONDAL REDDY, K(MAJOR); SHASHI KUMAR, M; MADHAVA RAO, T; SARAT CHANDRA, A
ABSTRACT: A strain of Lactobacillus paraplantarum321 and a strain of Bifidobacterium bifidum 231were studied for their cholesterol assimilation ability and growth in MRS broth with added ghee/water soluble cholesterol (polyoxyethanyl-cholesterylsebacate, Sigma, USA), and supplemented with 0.1 and 0.3% oxgall after 24 and 48 h incubation respectively. The residual concentration of cholesterol of added ghee in the pellet cells of MRS broth was also determined. Scanning electron microscopy was also performed to ascertain whether cholesterol binds to the cellular surface of probiotics. Results showed that a considerable variation existed between the two strains and at two levels of bile salts in their cholesterol assimilation ability and the mean probiotic bacterial counts (log 10 CFU/mL). In broth added with ghee, both the strains were able to assimilate cholesterol at varying levels ranging from to 13.24-26.16 μg/mL or 13.46-26.61% and ranging from 17.50- 30.38 μg/mL or 18.03-31.31% after 24 and 48 h incubation. Highest cholesterol assimilation ability was achieved by Lactobacillus paraplantarum321 26.61% (0.3% oxgall) and 31.31% (0.3% oxgall) after 24 and 48 h incubation respectively. In broth with added water soluble cholesterol, both strains also assimilated cholesterol at varying levels ranging from to 16.18-35.15 μg/mL or 17.05-37.00% and ranging from 24.35-40.02 μg/mL or 25.71-42.26% after 24 and 48 h incubation. Highest cholesterol assimilation ability was carried out by Lactobacillus paraplantarum321 37.00% (0.3% oxgall) and 42.26% (0.3% oxgall) after 24 and 48 h incubation respectively. Cholesterol removed by pellet cells of both strains ranged from 12.77-18.80 μg/mL or 12.99-19.12% and 15.42-22.84 μg/mL or 15.89-23.53% after 24 and 48 h incubation in MRS broth. The mean probiotic bacteria counts (log 10 CFU/mL) of Lactobacillus paraplantarum 321 and Bifidobacterium bifidum 231 in both added ghee/water soluble cholesterol after 24 and 48 h incubation, decreased significantly with an increasing concentration of oxgall when compared to the control. In broth with added ghee, Lactobacillus paraplantarum 321 at 0.3% oxgall concentration showed least bacterial counts 9.78±0.09 log 10 CFU/mL and 9.51±0.09 log 10 CFU/mL after 24 and 48 h incubation. While, in broth with added water soluble cholesterol, Bifidobacterium bifidum 231 at 0.3% oxgall concentration showed least bacterial count 9.55±0.04 log 10 CFU/mL after 24 h incubation and Lactobacillus paraplantarum 321showed least bacterial counts 9.44±0.12 log 10 CFU/mL after 48 h incubation. The scanning electron microscopy of the tested probiotics strains did not reveal any traces of cholesterol binding on the cellular surface of organisms as reported by some authors when the samples are processed with standard dehydration solvents. However, when the samples were processed without dehydration using alcohol, it did reveal some traces of cholesterol binding on cellular surface of organisms. From this study, it may be concluded that, the probiotic strains i.e. Lactobacillus paraplantarum 321 and Bifidobacterium bifidum 231 have the ability to assimilate cholesterol from the laboratory media. Lactobacillus paraplantarum 321 was found to assimilate more cholesterol than Bifidobacterium bifidum 231. The oxgall concentration of 0.3% resulted in higher reduction of cholesterol than 0.1% oxgall by both above strains. The cholesterol removal ability is higher initially upto 24 h and slows down upto 48 h thereafter. The SEM sample preparation method may influence the observation of cholesterol binding on the cellular surface of organism.
Open Access
EFFECT OF IRRADIATION ON QUALITY ATTRIBUTES AND SHELF LIFE OF CHICKEN EMULSION
(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2012-12) RAVI, T; SHASHI KUMAR, M(MAJOR); SUDHAKAR REDDY, K; KRISHNAIAH, N; MUTHUKUMAR, M
ABSTRACT: A study was conducted to evaluate the effect of irradiation on shelf life of chicken meat emulsion stored at refrigerated temperature under vacuum package with addition of natural and chemical antioxidants. The overall mean pH of control samples were significantly lower than irradiated samples. The pH decreased with increased storage period. The overall mean 2-TBARS of control groups recorded significantly higher 2-TBARS when compared to treatment groups. Among treatment group, T2 recorded significantly lower 2-TBARS. The mean 2-TBARS values on day 35 were significantly higher than other storage days. The control group had significantly higher total plate counts, psychrotropic counts and lactobacillus counts than treatment group. No significant difference was noticed among treatment group in total plate counts, psychrotropic counts and Lactobacillus counts. A significant increase in all the bacterial counts was observed with increase in storage length. The mean E.coli and Salmonella counts (cfu/g) showed a gradual increase from day 1 to day 35 in control while no colonies could be detected in irradiated groups. The overall mean scores of control samples for appearance and colour, flavor, juiciness, texture and overall acceptability were significantly lower than treated samples. No significant difference in the sensory attributes was observed among the irradiated samples. The scores were lower on day 35 when compared to other days of storage. Thus, the present study indicated the promising potential of irradiation as a safe and efficient preservation method.
Open Access
EVALUATION OF VIABILITY OF CO-ENCAPSULATED LACTOBACILLUS HELVETICUS 194 AND BIFIDOBACTERIUM BIFIDUM 231 PROBIOTICS IN ICE CREAM AND KULFI DURING STORAGE
(SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA, 2012-12) SAHITYARANI MADHU; KONDAL REDDY, K(MAJOR); SUDHAKAR REDDY, K; MADHAVA RAO, T; NARASAIAH, K
ABSTRACT: A study was conducted to investigate the effect of supplementation of co-encapsulated probiotic organisms (Lactobacillus helveticus 194 and Bifidobacterium bifidum 231) along with prebiotics (3% FOS) using 2% sodium alginate as encapsulating material in ice cream and kulfi on viability of probiotics, physico chemical and sensory properties of ice cream and kulfi during storage. The ice cream and kulfi samples were packaged in polystyrene cups aseptically and were stored at freezing temperature -20⁰C. They were analysed for pH, titratable acidity, meltdown rate, viscosity, viability and sensory analysis on initial, 15th, 30th, 45th, 60th, 75th and 90th day of frozen storage. The mean pH values of both probiotic ice cream and probiotic kulfi decreased from initial day to 90 days of frozen storage whereas the mean titratable acidity values, mean meltdown rate values increased from initial day to 90 days of frozen storage. The v mean viscosity values of probiotic ice cream showed increasing trend from initial day to 90 days of frozen storage. The results showed that the encapsulation of probiotic organisms offered protection during freezing process in manufacture of ice cream. The viable counts (log10cfu/g) of Lactobacillus helveticus 194 and Bifidobacterium bifidum 231 in its non encapsulated state in ice cream were 8.16 and 8.23 log10cfu/g for L. helveticus 194 and B. bifidum 231 on initial day and decreased to 6.06 and 6.33 log10cfu/g by 90 days storage at -20⁰C. When probiotic bacteria is encapsulated, the viable cell counts at the end of storage period were 7.96 and 8.06 log 10 cfu/g, respectively. Kulfi incorporated with encapsulated probiotics showed significantly (P<0.05) higher mean probiotic counts than kulfi incorporated with non encapsulated cells of the same strain. The mean probiotic counts of encapsulated Lactobacillus helveticus 194 and Bifidobacterium bifidum 231 were 7.96 and 8.06 respectively on 90th day of frozen storage of probiotic kulfi. The addition of probiotic cultures either in encapsulated and non encapsulated states did not significantly affect colour and appearance, flavour and taste, body and texture and overall acceptability of ice cream and kulfi over a storage period of 90 days at -20⁰C. The scanning electron microscopy of alginate microcapsule showed capsules size ranging from 28-96μm and shape was nearly spherical. From this study, it may be concluded that microencapsulation helps to enhance the survival of probiotic bacteria in ice cream and kulfi during frozen storage. The addition of encapsulated and non encapsulated probiotics had no significant effect on the sensory properties of ice cream and kulfi

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