Year: 2015 | Month: December | Volume 4 | Issue 2
Probiotic lassi preparation and sensory evaluation using L. paracasei immobilized dry fruit pieces
Abstract:
The objective of the study was to formulate and study sensory acceptability and probiotic cell count of fresh and stored lassi prepared using probiotic cells immobilized on two selected dry fruits. Free cells of the probiotic microorganism and cells immobilized in alginate beads were used for control lassi preparation. The organism used was L. Paracasei and the dry fruits selected for immobilization were figs and dates.Sensory evaluation (using modified Hedonic score card) of the fresh and stored products was carried out and L. paracasei count (on RCABV Agar) was also enumerated.
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