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ISSN 2063-5346
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ASSESSMENT OF ANTIOXIDANT PROPERTIES OF PROBIOTIC (LACTOBACILLUS ACIDOPHILUS) ENRICHED FUNCTIONAL KULFI USING BEETROOT (BETA VULGARIS L.) AND CARROT (DAUCUS CAROTA L.)

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Souvik Tewari1 , Monisha Nath2 , Sunanda Biswas3 , Shweta Parida4* and Payel Kumar Roy
» doi: 10.48047/ecb/2023.12.si5a.0292

Abstract

The main objectives of this research are to develop probiotic-functional kulfi from beetroot (Beta vulgaris L.) and carrot (Daucus carota L.) pulp and to assess the kulfi's antioxidant properties, including DPPH (2,2- diphenyl-1-picryl-hydrazyl-hydrate) and TPC (Total Phenolic Content). The control kulfi, or Treatment T0 in the current trial, was devoid of probiotic culture as well as beetroot and carrot pulp. Inoculating probiotic culture and use of beetroot and carrot pulp in kulfi had a significant effect on DPPH (%) and TPC (%) content. The control kulfi contain low DPPH and TPC percent and at 1% inoculation levels of probiotic culture (Lactobacillus acidophilus), the DPPH and TPC content in kulfi of different treatments was high range. The newly prepared probiotic enriched kulfi were significantly different (p<0.01) from control in DPPH (%) content. And the newly prepared probiotic enriched kulfi were both significantly (a vs b, a vs c, a vs d, a vs e, b vs c) and insignificantly (b vs d, c vs d and c vs e) different (p<0.01) from control in TPC (%) content.

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