Formulation and Sensory Evaluation of Symbiotic Kulfi with Lactobacillus lactis, Banana (Musa paradisiaca) Powder and Flaxseed (Linum usitatissimum) Powder as a Functional Ingredients

Kulfi was one of the old frozen dessert earlier which was popular in rural area, nowadays that scope increased in both rural and urban area. Many probiotic dairy products are present in market but probiotic ice cream extending their space widely, some alterations were made to slight increase the viability of probiotic microorganisms that provide wide health benefits to consumers and peoples were more sensitive lactose intolerance by breakdown of complex sugars into simpler form. In this study made to production of symbiotic kulfi by incorporation of probiotic culture lactobacillus lactis (0.05g/100g), Banana powder (musa paradisiaca) (8g, 16g. 24g), and Flax seed (Linum usitatissimum) powder as a prebiotic source (2g, 4g, 6g). Banana powder and flax seed powder, not only act as prebiotic source along with provides good texture and taste with increased color and appearance of the kulfi samples. The effect of banana powder and flax seed powder reveals the survivability of probiotic microorganisms, variation in nutritional composition and sensory property. Viability of probiotic microorganisms was slight decreased by increasing in days of storage at freeze condition. In comparison of C1, P1, P2, P3 the acidity was decreased (0.22, 0.20, 0.16), Total soluble solid (50.1, 57.1, 62.5) and total carbohydrate increased. The increase in prebiotic concentration, saturated fat (5.30, 4.80, 4.30), total fat and sodium concentration was decreased. By comparing all kulfi samples, P1 sample got the highest score in both sensory attributes and nutritional analysis.