Author/Authors :
Pandiyan, C. Veterinary College and Research Institute - Department of Dairy Science, India , Annal Villi, R. Veterinary University Training and Research Centre, India , Kumaresan, G. Veterinary College and Research Institute - Department of Dairy Science, India , Murugan, B. Livestock Research Station, India , Rajarajan, G. Veterinary University Training and Research Centre, India
Abstract :
A study was carried out to prepare synbiotic ice cream incorporating Lactobacillus acidophilus and inulin and viability of L.acidophilus was analyzed on storage. Whey protein concentrate (WPC) was incorporated in the ice cream mix to improve the textural and nutritional quality of ice cream. A faster melting rate was noticed in the probiotic and synbiotic ice cream samples. Incorporation of inulin in ice cream mix significantly (P 0.01) improved the growth of Lactobacillus acidophilus. Freezing of the ice cream mix caused a reduction of 0.61 to 0.77 log counts of L. acidophilus count. A significant reduction (P 0.01) in the count of L. acidophilus was observed during storage. It is concluded that incorporation of inulin increases count of L. acidophilus and the organism could survive at therapeutic minimum probiotic level of 10^6 cells /ml for 15 days of storage at -18 to -23°C in ice cream.
