Vol. 6, Issue 1 (2018)
Effect of incorporation of chicory powder on organoleptic, physico-chemical analysis, rheological and microbiological aspects of frozen yoghurt
Author(s): Shanta Peter, Avinash Singh and Sangeeta Shukla
Abstract: The present study was conducted on preparation of symbiotic frozen yoghurt by using chicory powder as a prebiotic in presence of S. thermophillus and L. bulgaricus as probiotic cultures. Frozen yoghurt can serve as an excellent vehicle for dietary incorporation of probiotic bacteria along with prebiotic for maximum health benefit. Chicory a natural source of inulin (prebiotic) can be incorporated in lower level owing, to its strong and intense colour and bitter taste, which to some extent can be balanced by chocolate flavour. Three treatments were formulated viz., T3 with 2.5% chicory powder followed by T2 with 1.5% chicory powder and T1 with 0.5% chicory powder. Incorporation of 2.5% of chicory powder in the symbiotic frozen yoghurt gave the best result based on the viable bacterial count. Symbiotic frozen yoghurt with 0.5% chicory powder scored highest value for organoleptic parameters like colour and appearance, flavour and taste. In T1, average, TS% was 35.44%, fat % was 5.2, melting resistance was found to be 7.54%, hardness was 2024.16g, consistency was 27.6, cohesiveness was -18.54, viscosity was -7.52. The highest average Streptococcus thermophilus (107cfu/g) count in the symbiotic frozen yoghurt sample before freezing was recorded as T3 (46.0) followed by T2 (26.8), T1 (15.8) and T0 (8.8). The highest average Lactobacillus bulgaricus (107cfu/g) count was in the symbiotic frozen yoghurt sample before freezing was recorded as 15x107cfu/g in T3, 12x107cfu/g in T2, 5.6x107cfu/g in T1 and 5.2x107cfu/g in T0.
Pages: 1360-1363 | 641 Views 78 Downloads
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How to cite this article:
Shanta Peter, Avinash Singh, Sangeeta Shukla. Effect of incorporation of chicory powder on organoleptic, physico-chemical analysis, rheological and microbiological aspects of frozen yoghurt. Int J Chem Stud 2018;6(1):1360-1363.
