To study the effect of chicory root extract on physico-chemical properties of synbiotic yoghurt-ice cream

D. Kumar1, D.C. Rai1, T. Alam4, D. Rai2, A.Bhardwaj3

1 Department of Animal Husbandry and Dairying, Banaras Hindu University, Varanasi, U.P., India
2 Centre of Food Science and Technology, Banaras Hindu University, Varanasi, U.P., India
3 Jamia Hamdard, Delhi, India
4 Indian Institute of Packaging, New Delhi
 

Date submitted: 27/12/2018                 Date accepted: 27/02/2019                                 Volume/Page(s): 72/25-29

Abstract

The study was designed to examine the effect of addition of chicory root extract on physico-chemical properties of multifunctional synbiotic yoghurt-ice cream. The probiotic Lactobacillus acidophilus (NCDC- 195) cells were used in free as well as encapsulated form and chicory root extract was used as a prebiotic in three proportions (0, 3 and 6 % w/w) in this experimental study. Higher concentrations of chicory root (3 % and 6 %) significantly increased the overrun, first dripping time and complete melting time in all samples containing encapsulated cells (p<0.05). Supplementing with free/encapsulated form did not significantly (p<0.05) influence the acidity value of the samples. A significant difference (p<0.05) was observed in thiobarbituric acid (TBA) values too. The major component of chicory root extract in synbiotic yoghurt ice cream inhibits fat oxidation during storage, due to its anti-oxidant properties.

Keywords: Encapsulation, chicory root, yoghurt, ice cream, synbiotic

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