EVALUATION OF VIABILITY OF CO-ENCAPSULATED LACTOBACILLUS HELVETICUS 194 AND BIFIDOBACTERIUM BIFIDUM 231 PROBIOTICS IN ICE CREAM AND KULFI DURING STORAGE
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Date
2012-12
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SRI VENKATESWARA VETERINARY UNIVERSITY TIRUPATI - 517 502. (A.P.) INDIA
Abstract
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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