Effects of Cryoprotective Agents, Growth Promoters and Microencapsulation on Survival of Probiotic Organism in Probiotic Ice-Cream

Consistent risingin the demand for functional food and probiotics become one of the most important health promoting factor in recent years. There has been a tremendous increase in the world wide scale of cultured products containing Probiotic bacteria. Probiotic bacteria have been incorporated into fermented and non-fermented ice cream which is an ideal vehicle for delivery of these organisms in human diet. A study was conducted to test the viability of bacteria in Probiotic Ice-cream by using Lactobacillus acidophilus and Bifidobacterium bifidum with the technique of microencapsulation, growth promoter and cryroprotective agent. The product was analyzed for viability of Lactobacillus acidophilus and Bifidobacterium bifidum with an interval of 10, 20 and 30 days. Microbiological quality (SPC and Coliform) also analyzed for assessment. Encapsulated probiotic ice cream (T₂) proved to be bestin compare to normal ice cream without any culture (T₀), non-encapsulated (free) probiotic ice cream(T₁), free probiotic ice cream with cryroprotective agent (T₃) and free probiotic ice cream with growth promoter (T₄) in respect to longer shelf life.