The present study was carried out to investigate the effect of supplementation of encapsulated probiotic organisms (Bifidobacterium bifidum 231) along with prebiotics (3% FOS) using 2% sodium alginate as encapsulating material in kulfi on viability of probiotics, certain physicochemical properties and sensory evaluation of kulfi on initial, 15th, 30th, 45th, 60th, 75th and 90th day of frozen storage. Three categories of kulfi mixes of 2.5 Kg each were formulated as per standard method. Control kulfi was made without supplementing probiotics, treatment I was supplemented with encapsulated Bifidobacterium bifidum 231 (@ 8.49 log10cfu/g), treatment II was supplemented with nonencapsulated Bifidobacterium bifidum 231 (@ 8.35 log10cfu/g). The prepared kulfi samples were packaged in polystyrene cups asceptically and stored at -20°C. The results showed that the mean pH values of probiotic kulfi decreased from initial day to 90 days, whereas the mean titratable acidity values increased from initial day to 90 days of frozen storage. The results showed that the viable counts of non encapsulated Bifidobacterium bifidum 231 in kulfi were decreased to 6.92 log 10 cfu/g by 90 days frozen storage, whereas encapsulated probiotic bacterial cell counts were reduced to 7.89 log 10 cfu/g, respectively at the end of storage period. The addition of probiotic cultures either in encapsulated and non encapsulated states did not significantly affect the colour and appearance, flavour, body and texture and overall acceptability of kulfi over a storage period of 90 days at -20°C. The microencapsulation with prebiotics appears to enhance the survival abilities of probiotic bacteria in kulfi during freezing and frozen storage.
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