Survival Of Probiotics In Yogurt Ice Cream (Record no. 3477)

000 -LEADER
fixed length control field 04360nam a2200205Ia 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20170807153127.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 150525s2013 xx 000 0 und d
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 1769,T
100 ## - MAIN ENTRY--AUTHOR NAME
Personal name Hafiz Shahzad Muzammil
110 ## - MAIN ENTRY--CORPORATE NAME
Location of meeting Dr. Imran Javed
245 ## - TITLE STATEMENT
Title Survival Of Probiotics In Yogurt Ice Cream
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Year of publication 2013
502 ## - DISSERTATION NOTE
Dissertation note This study was designed to produce the yogurt ice cream containing probiotic
microorganisms with the recommended levels (106-107) of live cells at the time
consumption. The mixture was supplemented before freezing with prebiotics (inulin
and oligofructose) and cryoprotectant (glycerol) to see their (prebiotics and glycerol)
effects on the survival of Streptococcus thermophilus, Lactobacillus bulgaricus,
Lactobacillus acidophilus and Bifidobacterium lactis during freezing process and in
storage period. Along with bacterial population, the effects of prebiotics and glycerol
supplementation on physicochemical properties like air holding capacity, fat
components, protein contents, total solids, hardness, stickiness, melting rate, glass
transition, air cell size and ice crystal size were also investigated. Glass transition
temperature was analyzed in each treatment mixture before freezing with differential
scanning calorimeter. The results from the data obtained at various stages of study
have shown different variation pattern for each property.
The initial count of each bacterium before freezing in all treatments with in
experiment was similar and during the freezing process there was non-significant
change in bacterial population. During the storage period at -20°C in the first three
weeks there was less loss in all the samples (P<0.05). With the passage of time the
death rate is increased in all the samples but this decrease was very less with
supplementation as compared to control samples (P<0.05). In the prebiotic yogurt ice
cream the greatest loss was observed in L. acidophilus (P<0.05), while the S.
thermophilus concentration was the maximum among all the bacteria (P<0.05). At the
Summary
110
end of 12 weeks storage period all the bacteria maintained the minimum required
(106-107 CFU/g) concentration (P<0.05). The addition of prebiotics and glycerol has
increased the total solids of all the samples (P<0.05) that would ultimately led to
more overrun percentage. The supplementation of prebiotics and glycerol have shown
non-significant effect on the fat quantity while decreased the protein concentration
significantly (P<0.05). Fat and protein contents remained unchanged during the
storage period of 90 days (P<0.05). The hardness increased with prebiotics and
decreased with glycerol supplementation, while the stickiness increased with the
increasing prebiotics and glycerol concentration (P<0.05). The melting rate has
shown different behavior although the dry matter contents increased with prebiotics
and glycerol but it did not support the slow melting (P<0.05). Prebiotics show less
effect on glass transition temperature, the increase was very less almost to 1°C.
Glycerol has shown most of the effect and it decreased Tg to near about 10°C in 4%
supplemented samples (P<0.05). The overrun percentage show most of its effect on
probiotics as these bacteria are anaerobic and grow best in absence of oxygen, but the
addition of glycerol minimized its effect on survival rate of the bacteria. The overrun
have shown no effect on total solids, fat and protein level but it decreased the melting
rate at 22 °C. The air act as insulator and prevent the melting of yogurt ice cream
(P<0.05). The hardness and stickiness also decreased with increasing level of overrun
(P<0.05). The prebiotics and glycerol supplementation have shown non- significant
change in air cell size and ice crystal size while overrun percentage has significantly
decreased the air cell and ice crystal sizes (P<0.05).
Summary
111
In conclusion, the addition of prebiotics and glycerol increased the survival
rate by decreasing the freeze damage caused by large ice crystal formation and also
improved the physicochemical properties of yogurt ice cream.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Department of Dairy Technology
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Phd. thesis
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Dr.Muhammad Ayaz
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Prof. Dr.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Thesis
Holdings
Damaged status Collection code Permanent Location Current Location Shelving location Date acquired Full call number Accession Number Koha item type
  Veterinary Science UVAS Library UVAS Library Thesis Section 2015-06-01 1769,T 1769,T Thesis


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