Enhancement of functional value of kulfi by addition of probiotics
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Date
2005
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Journal ISSN
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Publisher
CCSHAU
Abstract
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.