Development and Quality Assessment of Probiotic Ice-cream using Stevia as Sweetener

Abstract

Probiotics is defined as a live microorganism that, when consumed in adequate quantities, confers a healthbenefit to the host. Stevia is a zero-calorie sweetener does not increase the blood glucose level, making it apossible alternative for diabetics and replacing sugar with different concentrations. Stevia incorporated atfour different levels (0.1%, 0.2%, 0.3% and 0.4%) and sugar reduction levels (6.5%, 13%, 19% and 25%).Based on the organoleptic evaluation highest overall acceptability for the Ice-cream incorporated with 0.2%stevia and sugar replacement (13%) was finalised. The 12 hrs incubated milk with Probiotic bacteria cellcount of 107cfu/ml was added to Ice-cream (T1). After inoculation of purified probiotic into the Ice-creamdoes not affect the sensory properties of probiotic Ice-cream with stevia (T1). Final product (T1) containsviable cell count of 107cfu/ml remained same count thus proving the probiotic bacterial viability. The selectedsample was analysed for Physico-Chemical properties. Overrun percentage was high in T1 sample (35.8%)and T1 (72.5 min) had significantly higher meltdown time than control (55.4 min). The selected samplecontains the moisture of 61.8%, Protein-5.6%, Fat-11.0%, Ash-0.92%, carbohydrate-20.7% and total solids of38.2%. Energy values of selected Ice-cream sample were found to be 217.1 kcal/g for control sample and204.2 kcal/g for T1 sample.