Studies on Development of Fibre Rich Probiotic Frozen Yogurt

DOI: 10.18805/ajdfr.DR-1753    | Article Id: DR-1753 | Page : 142-149
Citation :- Studies on Development of Fibre Rich Probiotic Frozen Yogurt.Asian Journal of Dairy and Food Research.2022.(41):142-149
S.D. Katke, H.W. Deshpande katkesd@gmail.com
Address : Department of Food Microbiology and Safety, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, Maharashtra, India.
Submitted Date : 9-06-2021
Accepted Date : 10-07-2021


Background: Yogurt is one of the most popular fermented dairy products worldwide which has great consumer acceptability due to its health benefits other than its basic nutrition. Yogurt is a rich source of calcium in bio-available form and also acts as a probiotic carrier food. Yogurt is reported to be beneficial for the treatment of Inflammatory Bowel Disease (IBD) that includes gastrointestinal disorders. Because of these known health benefits of yogurt, consumer demand for yogurt and yogurt related products has been increased and became the fastest growing dairy category in the global market. Notably, India ranks first in psyllium husk (isabgol) production and is the sole supplier of seeds and husk in the international market. Among medicinal plants, psyllium is the first ranked foreign exchange earner for the country. India is the largest producer and the main supplier of seed and husk to the world market. The psyllium is high in soluble fibre content with detoxing effect over digestive system makes it a very apt nutraceutical.
Methods: The present investigation indicates utilization of acid modified psyllium husk for the preparation of probiotic frozen yogurt. The prepared probiotic frozen yogurt was analyzed for sensorial, physicochemical and microbial quality parameters. Probiotic frozen yogurt was prepared from 1 liter buffalo milk, 10 gm sugar and 0.5 gm of acid modified psyllium husk (0.60% HCl in the ethanol solvent with ratio of 1:7). The probiotic culture (107, 108, 109 cfu/gm) containing equal proportions of Lactobacillus acidophilus and Lactobacillus plantarum were added in encapsulated form. It was then stored at refrigerated conditions at 4°C for 8 hours.
Result: The organoleptic evaluation of probiotic frozen yogurt was carried out. As per the score of 9-point hedonic scale, probiotic frozen yogurt prepared with 10 per cent encapsulated probiotic culture (109 cfu/gm and 5 per cent each of Lactobacillus acidophilus and Lactobacillus plantarum) and 0.5 gm of acid modified psyllium husk had shown maximum consumer acceptability (8.7) among all samples.


Lactobacillus acidophilus Lactobacillus bulgaricus Lactobacillus plantarum Modified psyllium husk Probiotic frozen yogurt Streptococcus thermophilus


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