Vol. 8, Issue 3 (2020)
Sensory properties and economics of low fat probiotic ice creams using tapioca starch and malto dextrin
Author(s): S Gayathri and A Elango
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<0.01) difference in flavour, body and texture, and colour and package scores between different probiotic ice creams during different storage periods. Ice cream mix fermented to a pH of 5.5 was acceptable by the sensory panel. A highly significant (P< 0.01) difference was noticed in calorific values between different ice creams prepared. The lowest calorific value was observed in the low fat ice cream with 3 per cent maltodextrin with 1 per cent fat (LFIMM1), whereas, the highest calorific value was observed in full fat ice cream. The cost of production of low fat ice cream with tapioca starch and maltodextrin was lower than full fat ice cream. Owing to its lower calorific value, low cost of production and better probiotic survivability low fat ice cream mix (2 per cent fat) with 5 per cent starch (either tapioca starch or maltodextrin) incorporated with 4 per cent L. reuteri and 10 per cent fruit pulp is the ideal choice recommended for production of low fat probiotic ice cream.
DOI: 10.22271/chemi.2020.v8.i3n.9338
Pages: 1055-1058 | 520 Views 95 Downloads
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How to cite this article:
S Gayathri, A Elango. Sensory properties and economics of low fat probiotic ice creams using tapioca starch and malto dextrin. Int J Chem Stud 2020;8(3):1055-1058. DOI: 10.22271/chemi.2020.v8.i3n.9338
