Enrichment of probiotic ice-cream with prebiotic green banana flour (Resistant starch)
P Prashanth, Jyothi Kiran Singh, Srinivas Maloo, Bhaskar V
Base ice cream mix was standardized to contain 10% fat, 11% milk solids not fat MSNF), 15% sugar (66 % sucrose + 33% glucose), 0.3% Carageenan gum as a stabilizer and 0.2% and emulsifier. The required amounts of sugar, stabilizer, skim milk powder (97% DM), cream (30% fat) and full cream buffalo milk (6% fat) were calculated. To the base ice cream mix green banana flour at 2%, 4% and 6% level was added and one sample kept as a control without adding green banana flour. Then after homogenization, and sterilization followed by cooling, probiotic strains were mixed in prebioticice cream mix, followed by aging and freezing. The probiotic ice cream with prebiotic component was evaluated for chemical properties, cultures survival and sensory characteristics during 8 week of frozen storage at-26°C. It could be concluded that, value addition of green banana into unripe banana flour minimizes the post harvest losses and also effectively used to develop functional probiotic ice creams rich in fiber and resistant starch. Therefore, could be used as good source of dietary fiber or prebiotic component for making synobiotic ice cream with good nutritional and functional properties. The ice cream obtained by added unripe banana flour to the level of 4 percent was rated higher sensory score for overall acceptability by the consumers and also has moderate viable counts (log cfu/g) of probiotic organisms.