Development of soya milk based pro-biotic frozen desert and its subsequent sensory, chemical and microbial analysis

Abstract

The current global burden of chronic diseases necessitates the introduction of functional foods, including probiotic ones. Thus, the aim of the present study was to develop a soya based probiotic frozen dessert and for this five type of soya milk blends comprising of T1 (Soya milk - 84 per cent, SMP - 0 per cent), T2 (Soya milk - 83 per cent, SMP - 1 per cent), T3 (Soya milk - 82 per cent, SMP - 2 per cent), T4 (Soya milk - 81 per cent, SMP - 3 per cent) and T5 (Soya milk - 80 per cent, SMP - 4 per cent) were prepared. Two controls standard control (Buffalo milk kulfi) and product control (Soya frozen dessert without culture) were also prepared. Lactobacillus rhamnosus GG was added at the rate of 109 as probiotic culture in all except the product control. Their chemical, microbiological, sensory and statistical analysis was done for 24 days at - 20°C+1°C. Results showed that T4 comprising of 81 per cent soya milk and 3 per cent SMP was best among all having fat and total solids of 9.37 per cent and 45 per cent, respectively. The product has a shelf life of 18 days as the probiotic count started to decrease from 108 to 105 after that, which is below the recommended value for a probiotic food. Statistical analysis showed significance differences for pH, sensory, probiotic count and total viable count during storage.