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Enhancement of functional value of kulfi by addition of probiotics
(CCSHAU, 2005) Ritu; Yadav, B.S.
The kulfi mix was prepared as per standard methods. L. acidophilus was added in it before freezing and survival of L. acidophilus was studied just after the preparation of kulfi by freezing. The surviving population was found 22-36% of the viable cells added. Two cryprotective agents - Glycerol and mannitol were also added at different levels (0.5% and 0.1%) before freezing the kulfi at -20ºC. Two freezing methods - directly deep freezing and softy freezer followed by deep freezing and softy freezer followed by deep freezing were used. The counting of surviving L. acidophilus was done during storage at 0, 10, 20 and 30 days intervals by pour plating method in Lactobacillus MRS Agar medium. A significant decrease in the no. of viable cells was observed during storage for 30 days. During this study mannitol used @ 0.5% was found to be the more effective, as cryprotectant, as compare to glycerol (0.5 and 1%) and mannitol (@ 1%). The sensory scores indicated that there was no significant effect of all the treatments on the sensory quality pertaining to colour & appearance, flavour, body & texture, sweetness & overall acceptance of kulfi. It was observed that after storage of 30 days at -20ºC the kulfi was containing considerably high numbers of L. acidophilus.