The present study was done to evaluate the effect of co-encapsulation of probiotic organism namely, Lactobacillus helveticus 194 along with commercial prebiotic sugars (FOS) on changes in pH and titratable acidity and meltdown values of kulfi, analyzed during 90 days of frozen storage (-20°C) at fifteen days interval. Co-encapsulation of probiotics @ 8.75 log10 cfu/g together with 3% prebiotic sugars (FOS) was made by extrusion method using 2% sodium alginate solution. Three categories of kulfi mixes of 2.5 Kg each were formulated as per standard method. Control kulfi was made without supplementing probiotics in the kulfi mix, 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 results showed that the mean pH values of probiotic kulfi decreased from initial day to 90 days, whereas the mean titratable acidity values and mean melt down rate values increased from initial day to 90 days of frozen storage.
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