EFFECTS OF PROBIOTIC AND PREBIOTIC ON NUTRITIONAL QUALITIES OF SYNBIOTIC CAKE

Abstract

The purpose of this study was to develop a synbiotic cake to which probiotic and prebiotic ingredients were added and verified the perspectives of the product with regard to potential for consumer health benefits and sensorial acceptance. Inulin was extracted and characterized for the application as prebiotic. Synbiotic cake constructed by incorporating inulin and by the application of film forming solutions (sodium alginate and glycerol) containing Lactobacillus spp followed by an air drying step at 60 0C for 10 min. Storage studies were performed for synbiotic cake by analyzing moisture, pH, fiber, firmness, color and microbial viability test in time interval for 0 day, 4 days and 8 days. The sensory profile of cakes with prebiotic and probiotic (synbiotic cake) and without prebiotic and probiotic (control cake) was evaluated using a nine point hedonic scale. According to our analytical results inulin obtained 5.82% moisture, 0.58% ash, 5.52 pH, 0.04 mg/ml total sugar, 0.07 mg/ml reducing sugar, 0.03 mg/ml non reducing sugar along with the comparable functional properties (71.64 g/l solubility, 2.16 g of water/g of sample water absorption capacity, 1.57 ml of water/g of sample swelling capacity). The results revealed that moisture content, pH sample fiber content and firmness of all prepared sample (control sample to T3S5) ranged from 11.56 to 18.68 %, 9.79 to 10.02, 2.80 to 4.34 % and 2.19 to 2.95 N respectively. Probiotic populations varied from 7.767 up to 7.823 log cfu g-1 (Before In vitro) and from 6.71 up to 6.79 log cfu g-1 (after digestion).Significant difference (P<0.05) between the control and synbiotic cakes was observed in case of moisture, pH, fiber, firmness, color and viability test of probiotic. All samples showed a significant (P<0.05) change for PH , firmness and color while there was no significant change in moisture, fiber and viability count during 8 days of storage. Sensory evaluation of cakes indicated that all samples were in acceptable limit. The T2S3 (2% inulin+ 50:50 film forming solution) sample scored best in terms of sensory attributes among the sample though T3S3 (3% inulin+ 50:50 film forming solution) obtained best result for fiber, firmness and microbial count (before and after in- vitro digestion). To be concluded T2S3 can be considered as the best sample in terms of nutritional and sensory attributes.