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Sensory properties and economics of low fat probiotic ice creams using tapioca starch and malto dextrin
International Journal of Chemical Studies · 2020 · Vol. 8(3) · pp. 1055–1058
S. Gayathri✉(Tamil Nadu Veterinary and Animal Sciences University)A. Elango(Tamil Nadu Veterinary and Animal Sciences University)
Abstract
A study was carried out to prepare low fat probiotic ice cream by incorporating starches and Lactobacillus reuteri. Ice cream having 10 per cent milk fat was kept as control (FFIM). 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 with 10% fruit pulp respectively. The calorific value and organoleptic evaluation were studied during different storage periods up to 6 weeks in different treatments of ice cream at -23 °C. The organoleptic evaluation revealed a highly significant (P
Probiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyFood composition and propertiesIce creamFood scienceOrganolepticDextrinMaltodextrinStarchProbioticLactobacillus reuteriChemistryFat substitute
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