To study the effect of chicory root extract on physico-chemical properties of synbiotic yoghurt-ice cream
Keywords:
encapsulation, chicory root, yoghurt, ice cream, synbioticAbstract
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.
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