| dc.description.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. | en_US |
