Vol. 9, Issue 1 (2020)

Author(s):
Gaurav Yadav, John David, SN Thakur, Sangeeta Shukla, Anu Kumari, Vani Yadav and Shalini

Abstract:
The research was conducted to determine with the title “Effect of Different Levels of Tapioca (Manihot esculenta) as a Fat Replacer in low Fat Probiotic Ice Cream” to develop suitable technology for the preparation of fat replacer in low fat probiotic ice cream, to access the feasibility of using four levels (5, 10, 15 and 20%) of tapioca (Manihot esculenta) with 1, 2 and 3% of L. Casei. Total 12 treatment combination was used in this study as T₁L₁(5% Tapioca + 1% L. Casei), T₁L₂(5% Tapioca + 2%L. Casei), T₁L₃(5% Tapioca + 3% L. Casei), T₂L₁(10% Tapioca + 1% L. Casei), T₂L₂(10% Tapioca + 2% L. Casei), T₂L₃(10% Tapioca + 3% L. Casei), T₃L₁(15% Tapioca + 1% L. Casei), T₃L₂(15% Tapioca + 2% L. Casei), T₃L₃(15% Tapioca + 3% L. Casei), T₄L₁(20% Tapioca + 1% L. Casei), T₄L₂(20% Tapioca + 2% L. Casei) and T₄L₃(20% Tapioca + 3% L. Casei) and all were replicated 4 times. The highest average value of colour and appearance score was obtained in the treatment T₁L₃ 5% Tapioca + 3% L. casei (8.72). The highest average value of body and texture score was obtained in the treatment T₁L₃ 5% Tapioca + 3% L. casei (8.04). The highest average value of flavor and taste score was obtained in the treatment T₁L₃ 5% Tapioca + 3% L. casei (8.00). The highest average value of overall acceptability score content was obtained in the treatment T₁L₃ 5% Tapioca + 3% L. casei (8.12). the highest average value of melting score was obtained in the treatment T₄L₃ 20% Tapioca + 3% L. casei (8.52). the highest average value of over run was obtained in the treatment T₁L₁ 5% Tapioca + 1% L. casei (71.80).