ICAR Research Data Repository for Knowledge Management
Development of Whey Protein Concentrate Enriched Synbiotic Ice cream
KrishiKosh
View Archive Info| Field | Value | |
| Title |
Development of Whey Protein Concentrate Enriched Synbiotic Ice cream
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| Creator |
Pandiyan, C.
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| Contributor |
Villi, R. Annal
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| Description |
A study was carried out to find out the acceptable level of whey protein concentrate (WPC), prebiotics viz., honey, oligofructose and inulin, and probiotics (Lactobacillus acidophilus and Sachharomyces boulardii) in ice cream, as also the viability of probiotic microorganisms on storage of ice cream, and the effect of prebiotic substances on in vivo and in vitro survival of probiotic microorganisms along with their effect on faecal pH and control of coliforms in intestine. WPC incorporated at the rate of 10 per cent by replacing skim milk powder was acceptable level. The prebiotics honey, oligofructose and inulin were all acceptable at 3 per cent level in ice cream. The pH of 5.5 was found to be acceptable level of fermentation in ice cream mix and added prebiotics improved the growth of probiotics L. acidophilus and S. boulardii. The prebiotic substances in the ice cream mix significantly (p |
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| Date |
2016-07-26T13:48:34Z
2016-07-26T13:48:34Z 2010 |
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| Type |
Thesis
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| Identifier |
http://krishikosh.egranth.ac.in/handle/1/69927
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| Language |
en
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| Format |
application/pdf
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| Publisher |
Tamil Nadu Veterinary and Animal Sciences University
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