We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
PREPARATION OF HEALTH BENEFICIAL PROBIOTIC SOYA ICE -CREAM AND EVALUATION OF QUALITY ATTRIBUTES.
- Authors
Sharma, Nivedita; Bajwa, Jasveen Singh; Gautam, Neha; Attri, Surekha
- Abstract
Probiotic soya ice cream was prepared by using food grade bacteria Lactobacillus paracasei S1(MF443873) and Lactobacillus rhamnosus KC6 (MF443875). Bacteria have been encapsulated in milk and sodium alginate beads to improve their viability in soya ice -cream. Viable cell number of entrapped probiotic isolates was observed with calcium chloride concentration of 0.1M at pH 7.0, hardening time of 8h. Morphological characterization of microencapsulated beads was done by using SEM. Probiotic soy ice-cream was stored at -20°C for 30 days and was investigated for sensory qualities, microbial count and physicochemical characteristics. Microencapsulated probiotic icecream was found more stable during storage as compared to those containing free probiotic microorganisms. As far as physico-chemical characteristics of probiotic enriched soy ice-cream is concerned, though changes in quality attributes viz. pH, ascorbic acid, lactic acid, total soluble solid and antioxidant content during storage interval have been observed but these changes were statistically non-significant.
- Subjects
SOYBEAN; PROBIOTICS; LACTOBACILLUS rhamnosus; LACTIC acid; VITAMIN C
- Publication
Journal of Microbiology, Biotechnology & Food Sciences, 2024, Vol 13, Issue 5, p1
- ISSN
1338-5178
- Publication type
Article
- DOI
10.55251/jmbfs.5309