Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 4 Issue 1

Effect of Inulin on Probiotic Count of Bio Sweetened Probiotic Lassi

Immadi Sree Bhavya1, Vijay P Jadhav1* and Ramachandra Rao HG2

1 Department of Dairy technology, Dairy Science College, K.V.A.F.S.U, Hebbal, Bengaluru, India
2 Professor and Head, Dairy Technology, Dairy Science College, K.V.A.F.S.U, Hebbal, Bengaluru, India

*Corresponding Author: Vijay P Jadhav, Department of Dairy technology, Dairy Science College, K.V.A.F.S.U, Hebbal, Bengaluru, India.

Received: December 02, 2019; Published: December 13, 2019

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Abstract

  In this study, an attempt has been made to incorporate the inulin into the milk at 1, 2 and 3% before the incubation. Further, the probiotic lassi was made by the curd which was fermented by pure probiotic cultures of Lactobacillus acidophilus and Bifidobacterium bifidum @ 4% and was further blended with 50% water, 6%sugar and 6% bio-sweetener (stevia) followed by stirring and cooling. The sample prepared with 1% inulin was awarded maximum overall acceptability in terms of sensory compared to other combinations. An increase in the probiotic counts of lassi was observed with the increase in the inulin levels and was recorded the highest at 3% inulin with 8.53 DMCC log10/ml.In this study, an attempt has been made to incorporate the inulin into the milk at 1, 2 and 3% before the incubation. Further, the probiotic lassi was made by the curd which was fermented by pure probiotic cultures of Lactobacillus acidophilus and Bifidobacterium bifidum @ 4% and was further blended with 50% water, 6%sugar and 6% bio-sweetener (stevia) followed by stirring and cooling. The sample prepared with 1% inulin was awarded maximum overall acceptability in terms of sensory compared to other combinations. An increase in the probiotic counts of lassi was observed with the increase in the inulin levels and was recorded the highest at 3% inulin with 8.53 DMCC log10/ml.

Keywords: Lassi; Probiotics; Inulin; Bio-sweetener; Sensory Characteristics

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Citation

Citation: Vijay P Jadhav. “Effect of Inulin on Probiotic Count of Bio Sweetened Probiotic Lassi".Acta Scientific Nutritional Health 4.1 (2020): 93-95.



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