Effect of tapioca starch and maltodextrin on the physicochemical properties of low fat probiotic ice cream

Abstract

A low fat probiotic ice cream was prepared by incorporating tapioca starch and maltodextrin separately and in combination along with Lacotbacillus reuteri. Different treatments of ice cream having 1, 2 and 3 per cent fat were prepared by incorporating either tapioca starch or maltodextrin at 3, 4 and 5 per cent levels, respectively and ice cream with 10 per cent milk fat was kept as control As milk fat is substituted with sago and maltodextrin, to provide rich texture and sweetness, sapodilla and mango were incorporated at the rate of 10 per cent into ice cream mix at the time of freezing in addition to the base flavour vanilla. Based on the physicochemical properties, treatment ice cream mixes having 2 per cent fat incorporated with either 5 per cent addition of tapioca starch or maltodextrin were adjudged as ideal level and accordingly used for probiotic ice cream production by incorporating L. reuteri at the rate of 2, 4 and 6 per cent.