Enhancement of functional value of soy-fortified softy ice-cream by fermentation with probiotics
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Date
2006
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Abstract
The present investigation was carried out to study the feasibility
of enhancing functional value of dairy softy ice cream using soymilk and
probiotics. Buffalo milk (6% fat, 3.8% protein & 15% total solids) was
fortified with soymilk containing 2% fat, 4.5% protein and 10% total
solids. Firstly, it was found out that L. acidophilus NCDC 13 showed the
best probiotic attributes i.e. highest antimicrobial activity, highest
resistance to acidic conditions and least effect of bile on culture growth
as compared to L. acidophilus NCDC 14 and L. acidophilus NCDC 15.
Therefore, pure culture of L. acidophilus NCDC 13 was added at the level
of approximately 109 Log10 cfu/ml to the softy ice cream mixes.
Data from the analysis of softy ice cream samples showed that
addition of cultures does not significantly (P > 0.05) alter the structural
characteristic of the softy ice cream. The pH and % acidity remained in
the acceptable range of 5.75 - 6.13 and 0.58 - 0.35% respectively. There
was 73.5-75.5% survival of probiotic organisms during the freezing of
softy ice cream mixes. Finally, based on the sensory characteristics, it
was concluded that an acceptable quality probiotic soy-fortified softy ice
cream could be manufactured using probiotic culture such as L.
acidophilus NCDC 13 at 10% inoculum level in soft serve ice cream made
with 75% fortification of buffalo milk with soymilk. Such type of softy ice
cream contains high level of viable probiotic microorganisms (> 108 cfu
mL-1), regardless of formulation at the time of serving to the consumer
on the same day of its manufacture, which is comparable to the
therapeutic minimum as prescribed by many research workers.