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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(10): 3009-3017
DOI: https://doi.org/10.20546/ijcmas.2020.910.362


Effect of Different Levels of Tapioca (Manihot esculenta) in Low Fat Probiotic Ice Cream
Gaurav Yadav1,2*, John David1, Sangeeta Shukla1, Anu Kumari1, Vani Yadav1 and Shalini1
1Warner College of Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj-211 007,  (U.P), India
2Department of Agriculture & AI, School of Biological Engineering & Life Sciences, Shobhit Deemed to-be University, Meerut-250110, India
*Corresponding author
Abstract:

The research was conducted to determine with the title “Effect of Different Levels of Tapioca (Manihot esculenta) as a Fat Replacer in low Fat Probiotic Ice Cream” to develop suitable technology for the preparation of fat replacer in low fat probiotic ice cream, to access the feasibility of using four levels (5, 10, 15 and 20%) of tapioca (Maniihot esculenta) with 1, 2 and 3% of L. casei. Total 12 treatment combination was used in this study as T1L1 (5% Tapioca + 1% L. casei), T1L2 (5% Tapioca + 2%L. casei), T1L3 (5% Tapioca + 3% L. casei), T2L1 (10% Tapioca + 1% L. casei), T2L2 (10% Tapioca + 2% L. casei), T2L3 (10% Tapioca + 3% L. casei), T3L1(15% Tapioca + 1% L. casei), T3L2 (15% Tapioca + 2% L. casei), T3L3 (15% Tapioca + 3% L. casei), T4L1 (20% Tapioca + 1% L. casei), T4L2 (20% Tapioca + 2% L. casei) and T4L3 (20% Tapioca + 3% L. casei)and all were replicated 4 times. The highest average value of carbohydrate content was obtained in the treatment T4L1 20% (31.82). The highest average value of protein and fat content was obtained in the treatment T1L1 (4.60 and 2.38). The highest average value of ash content was obtained in the treatment T1L1 (0.98). The highest average value of total solid content was obtained in the treatment T4L1 (38.82). The highest average value of moisture content was obtained in the treatment T1L2 (67.65).The highest average value of acidity content was obtained in the treatment T4L3 (0.32). The highest average value of standard plate count was obtained in the treatment T3L3 (5.88). The highest average value of yeast and mould score content was obtained in the treatment T4L3 (28.00). Coliform count in all the sample was found to be nil.


Keywords: Tapioca, L. casei, Physiochemical, Microbial, Low fat Ice-cream
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How to cite this article:

Gaurav Yadav, John David, Sangeeta Shukla, Anu Kumari, Vani Yadav and Shalini. 2020. Effect of Different Levels of Tapioca (Manihot esculenta) in Low Fat Probiotic Ice Cream.Int.J.Curr.Microbiol.App.Sci. 9(10): 3009-3017. doi: https://doi.org/10.20546/ijcmas.2020.910.362