The present study was carried out to investigate the effect of supplementation of co-encapsulated probiotic organism (Lactobacillus helveticus 194) along with 3% FOS using 2% sodium alginate as coating material in kulfi. The viability of Lactobacillus helveticus 194 incorporated into kulfi was monitored throughout the storage period of kulfi during 90 days storage period at 20°C. Control kulfi was made without supplementing probiotics in the kulfi, treatment I was supplemented with encapsulated Lactobacillus helveticus 194 (@ 8.75 log10 cfu/g), treatment II was supplemented with non encapsulated Lactobacillus helveticus 194 (@ 8.66 log10 cfu/g). The viable counts (log10 cfu/g) of Lactobacillus helveticus 194 in its nonencapsulated state in kulfi decreased to 6.81 log10 cfu/g by 90 days storage at 20°C. When the organism was encapsulated, the viable cell counts were reduced to 7.98 log10 cfu/g, respectively at the end of storage period. The results depict that microencapsulation helps to enhance the survival of probiotic bacteria in kulfi during frozen storage.
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