Development of probiotic tomato kulfi

• DOI: 10.33785/ijds.2022.v75i01.004
• Publication Date: 2022-10-21T09:22:55Z
• Authors: Smriti Chaturvedi; Manisha Sabharwal; Naman Kaur; Aparna Agarwal; Prabhjot Kaur Sab...
• Keywords: Organoleptic; Prebiotic

Kulfi is a traditional Indian frozen dessert with nutritional significance but, lacks therapeutic properties. can be used as vehicle for probiotics and prebiotics, the added advantage of being appreciated by people all age groups. Current study involves production kulfi incorporating probiotic culture Lactobacillus acidophilus La-5 (107 – 108 CFU/g) tomato juice (prebiotic) (25% 37.5%) to enhance its functional value create synbiotic system. The effect concentration was evaluated physiochemical properties, cultures survival sensory characteristics. Data revealed reduction in pH variants high concentration. It also found that, 37.5% variants) possessed acidity (0.225% 0.216%) sucrose content (13.98% 13.50%), respectively. protein remain constant variants, indicating no association between culture, kulfi. A decrease fat observed an increasing juice. viable counts noted 25% during one week storage. All received fair score organoleptic evaluation, however, containing attained highest parameters. Hence, proving that incorporation not only enhanced properties kulfi, but improved product.