Vol. 12, Issue 11 (2023)

Author(s):
Katakhade RP, Deshpande HW, Jadhav DG, Borale S and Machewad GM

Abstract:
The present investigation was carried out to development of probiotic ice cream using acid modified psyllium husk and various non-nutritive sweeteners. Addition of probiotic cultures (Lactobacillus casei and Lactobacillus plantarum) and acid modified psyllium husk with probiotic culture in formulation of probiotic ice cream. Further’ the acid modified psyllium husk powder with concentration of 0.65% HCL in the ethanol solvent for solvent ratio of 1:6 (w/v) as significantly decreases the hydration capacity, oil absorption capacity & water up-taking rate of psyllium husk then it was microencapsulation using probiotics cultures strains by extrusion of the cell polymer solution into calcium chloride solution to form beads. The main aim of this study was the use of microencapsulated probiotics and modified psyllium husk in preparation of probiotic ice cream. The prepared probiotic ice cream evaluated for physicochemical, microbial, textural and sensory properties in case of colour, flavour, appearance, texture, and overall acceptability using 9-point hedonic scale.