In the present study the effect of co-encapsulation of probiotic organism Lactobacillus helveticus 194 with prebiotics (FOS) in kulfi was studied on the sensory attributes during frozen storage. Co-encapsulation of probiotics (1 × 107cfu/g) with prebiotic (3% FOS) was done with extrusion method using 2% alginate. Three lots of kulfi mixes each of 2.5 kgs were prepared i.e. kulfi prepared without supplementing any probiotics was kept as a control, treatment I-kulfi suuplemented with encapsulated Lactobacillus helveticus 194 (@ 8.75 log10 cfu/g), treatment II-kulfi supplemented with non encapsulated Lactobacillus helveticus 194 (@ 8.66 log10 cfu/g). Sensory evaluation of kulfi samples was done using 9 point hedonic scale. No significant difference was observed in terms of colour and appearance, flavor and taste, body and texture and overall acceptability of kulfi samples supplemented either with co-encapsulated or non encapsulated probiotic bacteria but higher sensory scores have been observed in probiotic kulfi samples supplemented with co-encapsulated probiotics than non encapsulated probiotics. This study has shown that co-encapsulation of probiotic bacteria has no significant effect on sensory properties of kulfi further the addition of co-encapsulated probiotic organisms increased the sensory profile of the product than non encapsulated ones.
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