National Academy of Agricultural Sciences (NAAS)
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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 |
In the present investigation efforts were made for utilization of encapsulated lactic acid bacteria culture (Lactobacillus acidophilus, Lactobacillus bulgaricus) and modified psyllium husk for the preparation of probiotic kulfi. The prepared probiotic kulfi was analyzed for sensorial, physicochemical and microbial quality parameters. Probiotic kulfi was prepared from 1000 ml of milk, 200 gm cream (containing 25 percent fat), 130 gm sugar, 0.5 percent flavour and encapsulated LAB culture having (107, 108and 109 cfu/gm containing equal proportions of Lactobacillus acidophilus and Lactobacillus bulgaricus) with 0.65 percent hydrochloric acid modified psyllium husk. The probiotic kulfi was then stored at refrigerated conditions to freezing (-8ËšC to -10ËšC for 12 hrs) and hardening (-18ËšC to -20ËšC for overnight). The probiotic kulfi was then stored at refrigerated conditions (-18ËšC). The organoleptic evaluation of probiotic kulfi was carried out. As per the score of hedonic scale, kulfi with encapsulated 10 percent probiotic culture (109 cfu/gm) with 0.65 percent hydrochloric acid modified psyllium husk had shown maximum consumer acceptability (8.8) among all samples.
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