Vol 3 (1) 2011 - UBM :: Departamentul de Chimie-Biologie

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Carpathian Journal of Food Science and Technology 2011, 3(1), 12-20 acid producing capacities of L. acidophilus and more number of bacteria in these treatments. Probiotics bacteria are acid producing in nature, so they gave a mild sour taste to ice cream. Strong influence was found in samples inoculated with treatment T 3 . Change in taste was correlated with added number of bacteria. Overall is a combination of all other sensory parameters like colour, flavour, thickness, taste etc. Although there were slight variations observed in some of the sensory parameters as compared to the control. Addition of probiotic bacteria in ice cream had a slight negative effect on overall acceptability in T 3 and T 9 . The decline in acceptability scores may be attributed to the higher numbers of bacteria alone or in combination. So it can be concluded from the scores of acceptability conclusively from the results that ice cream can act as good source for delivering probiotic to consumer without bringing much change in the nature of product. 4. Conclusions The main objective of this research work was to develop probiotics ice cream from bufflo milk containing different concentration of L. acidophilus and B. fideum in Pakistani environment. The addition of probiotics bacteria on all levels did not have any significant negative effect on compositional attributes. Overrun and melting resistance of ice cream prepared by augmenting different levels of probiotics was not significantly influenced from the control. The survival of probiotics bacteria L. acidophilus, B. fedum and in combination L.acidophilus, B. fedum in buffalo milk based ice cream was 65, 88 and 73% after storage of 90 days. The lowest overall acceptability score obtained by T 9 was 7 out of 9 which was more than 77%. Hence buffalo milk can be used in the manufacturing of probiotics ice cream containing L.acidophilus, B. fedum with acceptable sensory quality. 5. References 1. Kailasapathy, K., Sultana, K. (2003). Survival and β-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice-cream. Australian J. Dairy Tech. 58, 223– 227. 2. Gibson,G.R., Roberfroid, M.B.,(1995) Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics. The J. of Nutr., 125 (6), 1401–1412. 3. Saxelin, M. S., Tynkkynen, T., Mattila Sandholm, W. M. deVos (2005). Probiotic and other functional microbes: from markets to mechanisms. Curr Opin Biotech., 16, 204–11. 4. Hattingh, L. A., Viljoen (2001). Yogurt as probiotic carrier food. Int. Dairy J., 11, 1–17. 5. Klupsch, H. J. (1983). Bioghurt R - Biogarde R -acidified milk products. N. Eur. Dairy J., 4, 29 6. Saxelien, M., Grenov, B., Svensson, U., Fonden, R., Reniero, R., Mattilasandholm, T. (1999). The technology of probiotics, Trends Food Sci. Technol. 10, 387-392 7.Agricultural statistics of Pakistan (2006). Government of Pakistan, Ministry of food, agriculture & livestock (Economic wing) Shaheed-emillat secretariat, 8th floor, Islamabad, Pakistan. 8. Upadhyay, K. G., Gupta P., Vyas, A. R. (1978). Evaluation of Isabgul (Psyllium).Husk and Gum Accacia as Ice Cream Stabilizers. Gujarat Agr. Res. J., 4. 9. AOAC. (2000). Official methods of analysis international. 17 th ed. 19
M. Ayaz Javed, M. Nadeem, Development of probiotics ice cream in Pakistan from buffalo milk by using B. bifidum and L. acidophilus Association of Official Analytical Chemists. Washington, DC. 10. Larmond, E. (1977). Laboratory Methods for Sensory Evaluation of Foods. Research Branch, Canada. Deptt. Agriculture, Publication, 637. 11. Steel, R. G. D., Torrie, J. H, Dickey, D.A. (1997). Principles and procedures of statistics. A Biochemical Approach (3 rd ed.) McGraw Hill Book Co.Inc., New York, USA. 12. Duncan, D B. (1955). Multiple range and multiple F tests. Biometrics 11:1- 42. 13. Turgut, T., Cakmakci, S. (2009). Investigation of the possible use of probiotics in ice cream manufacture. Int. J. Dairy Tech. , 444-451 14. Akalin, A. S., Erisir, D. (2008). Effects of Inulin and Oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic Ice Cream. J. Food Sci., 73, 4 15. Kebary, K. M. K. (1996). Viability of Bifidobacterium bifidum and its effect on quality of frozen Zabady. Food. Research Int. 29 (5-6), 431-437. 16. Hekmat, S., McMahon, D.J., (1992). Survivial of Lactobacıllus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. J. Dairy Sci., 75, 1415–1422. 17. Haroldo, M., Selaive, S., Costa, M., Flores, M., Pizarro, O. (2007). Viability of probiotic micro-organisms (LactobacillusacidophilusLa-5 and Bifidobacterium animalis subsp.lactis Bb-12) in ice cream. Int. J. Dairy Tech., 60 (2), 128-134. 18. Ravula, R., Shah. N.P. (1998). Effect of acid casein hydrolysate and cysteine on the viability of yogurt and probiotic bacteria in fermented frozen dairy desserts. Aust. J.Dairy Tech. 53, 175–179. 19. Shah, N., Ravula, R. (2001). Freezing conditions frozen out. Dairy Indust. Inter., 1-7 October, Talwalkar. 20. Haynes, I. N., Playne, M. J. (2002). Survival of probiotic cultures in lowfat ice-cream. Aust. J. Dairy Techn. 57, 10–14. 20
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