Development of Synbiotic Ice Cream
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Date
2008
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, Chennai
Abstract
An investigation was carried out to find the acceptable level of
prebiotics like honey, inulin, maltodextrin and probiotic (Lactobacillus
acidophilus) in ice cream, to asses the viability of probiotic microorganisms on
storage of ice cream, and the effect of prebiotics on in vivo and in vitro
survival of probiotic.
Inulin, maltodextrin and honey were acceptable as prebiotics in ice
cream at the levels of 3, 4 and 3 per cent. Ice cream mix fermented to a pH of
5.5 with prebiotics was acceptable by the sensory panel.
The prebiotics in ice cream mix significantly improved the growth of
probiotic bacteria. Honey and inulin significantly supported higher growth of
L.acidophilus than the control and maltodextrin.
The reduction in the count of L. acidophilus during freezing of the ice
cream ranged from 0.47 to 0.83 log counts per gram. During storage, there
was a significant reduction in the count of L. acidophilus between days 0 and
7 and there was no significant reduction between on days 7 and 15. The
lactobacilli count was above the therapeutic dose during entire treatment
period.
About 100ml of control, probiotic and synbiotic ice creams were served
to the human volunteers for 15 days and their faecal samples were analyzed
for pH, L. acidophilus and coliform counts on days 0, 7 and 15. Consumption
of probiotic and synbiotics in ice cream significantly reduced the faecal pH.
There was no significant difference in the pH within the synbiotic treatment
groups. Probiotic supplemented ice cream gave significantly higher faecal L.
acidophilus counts than the control group on days 7 and 15. Honey and
inulin incorporated synbiotic ice cream gave significantly higher faecal L.
acidophilus count than the maltodextrin incorporated synbiotic ice cream on
days both 7 and 15.
Incorporation of synbiotic in ice cream significantly reduced the faecal
coliform count compared to control. Inulin and honey incorporated synbiotic
ice cream fed groups had significantly higher reduction in the faecal coliform
count than the maltodextrin synbiotic ice cream fed group.
It may be concluded that ice cream can be used as an excellent medium to
deliver synbiotics especially inulin and honey incorporated synbiotic ice creams,
without loss of viability and to increase activity of the probiotic bacteria.
Description
Keywords
Veterinary Science, Dairy Science