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Extraction and application of inulin as prebiotic to develop synbiotic ice cream
International Conference on Food Microbiology
August 08-10, 2016 Birmingham, UK
Muhammad Saeed, Muhammad Azam, Wahab Ali Khan and Iqra Yasmin
University of Agriculture Faisalabad, Pakistan
Posters & Accepted Abstracts: J Food Process Technol
Abstract:
Saccharomyces boulardii (S. boulardii) is used in different probiotic foods, which acts as biotherapeutic agent mainly to control the antibiotic associated diarrhea (AAD) which is caused by Clostridium difficle. Prebiotics are indigestible component of food that positively affect the host by increasing the movement and escalation of one or inadequate number of microbes in colon. Inulin is a polyfructans which is widely used as prebiotic, sugar replacer, fat replacer and texture modifier. Food products which consist of both probiotics and prebiotics are termed as synbiotics. The objective of the present study was to utilize the indigenously isolated Saccharomyces boulardii and inulin for the development of synbiotic ice cream. Saccharomyces boulardii was added at the rate of 3% and inulin at different levels (1%, 2% and 3%) in the preparation of synbiotic ice cream. The final product was analyzed for physiochemical, microbial and sensory characteristics. The pH, moisture content and melt down showed decreasing trend as concentration of inulin increased, Saccharomyces boulardii and storage time increased and minimum values observed in T3 (5.53, 61.00 and12.80) respectively at 15 days of storage time. The acidity, firmness, viscosity, overrun and ash showed increasing trend as concentration of inulin, Saccharomyces boulardii and storage time increased and maximum values observed in T3 (1.03, 20.11, 4480, 60.21 and 0.79) respectively at 15 days of storage time. The treatment T3 showed best results in all the parameters so it was concluded that synbiotic ice cream provides excellent benefits by keeping level of inulin S. boulardii both at 3%.
Biography :
Email: drmsaeed@uaf.edu.pk