alexa Survivability Of Lactobacillus Acidophilus In Probiotic And Synbiotic Ice Cream Incorporated With Inulin | 5602
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Survivability of Lactobacillus acidophilus in probiotic and synbiotic ice cream incorporated with inulin

International Conference and Exhibition on Food Processing & Technology

C. Pandiyan, Annal Villi R and Kumaresan G

Posters: J Food Process Technol

DOI: 10.4172/2157-7110.S1.010

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 106 cells /ml for 15 days of storage at -18 to -23?C in ice cream.
Bhokre C.K. has completed her M.Tech in FOOD SCIENCE at the age of 24 years from College of Food Technology, Marathwada Agricultural University, Parbhani-431401, India. She is working as Field Assistant from 4 years in the Department of Food Chemistry and Nutrition in College of Food Technology, Marathwada Agricultural University, Parbhani, India. She has published 4 papers in reputed journals, 3 abstracts , 2 popular article, 2 poster in ICFOST and 1 paper in processing for publication.
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