Citation
Murugan B., . and Annal Villi R., . and Rajarajan G., . and Pandiyan C., . and Kumaresan G., . Effect of incorporation of inulin on the survivability of Lactobacillus acidophilus in synbiotic ice cream. pp. 1729-1732. ISSN 2231-7546
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 (P0.01) 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 (P0.01) 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 -23C in ice cream.
Download File
Full text available from:
Official URL: http://www.ifrj.upm.edu.my/19%20(04)%202012/59%20I...
|
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 (P0.01) 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 (P0.01) 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 -23C in ice cream.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Foodstuffs |
| AGROVOC Term: | Probiotics |
| AGROVOC Term: | Health |
| AGROVOC Term: | Health care |
| AGROVOC Term: | Diet |
| AGROVOC Term: | Lactobacillus acidophilus |
| AGROVOC Term: | Bifidobacterium |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/22272 |
Actions (login required)
 |
View Item |
