J. Env. Bio-Sci., 2014: Vol.

28 (2): 137-140 ISSN 0973-6913 (Print), ISSN 0976-3384 (On Line)

DIETETIC SYNBIOTIC ICE CREAM WITH FIG FRUIT PASTE AND HONEY
N. Karthikeyan and Prabu. K
Department of Dairy Science
Veterinary College and Research Institute
Namakkal-637 002, TamilNadu, India.
email:karthitamil_2007@rediffmail.com

Received: 31-07-2014 Accepted: 07-09-2014

This study was carried out to prepare dietetic synbiotic ice cream incorporated with prebiotics like traditional fig fruits and honey
along with addition of probiotic bacteria L. rhamnosus (NCDC-18) in ice cream. Fig paste at the rate of 20 per cent and honey at the
rate of 7.5 per cent combination was found to be superior in terms of sensory qualities for inclusion in dietetic synbiotic ice cream
based on the sensory evaluation and accordingly used for dietetic synbiotic ice cream production by incorporating L. rhamnosus
(NCDC-18) at the rate of 4 per cent. In addition, ice cream mix fermented to a pH of 5.5 was acceptable by the sensory panel. The
developed dietetic synbiotic ice cream samples were subjected to physico- chemical analysis, survivability of the probiotic culture
in ice cream during storage period and organoleptic evaluation. Probiotic viability ranging between 107 and 108 cfu/g was observed
at the end of three months of storage. it is concluded that fermentation of ice cream mix containing 6 per cent fat (40 per cent less
fat than the control/regular ice cream) with 4 per cent L. rhamnosus (NCDC-18) to an acceptable pH of 5.5 and incorporation of 20
per cent fig and 7.5 per cent (50 per cent sugar replacement) honey is the ideal choice for production of dietetic synbiotic ice
cream.

Ice cream is a delicious, wholesome nutritious frozen dairy
product. It has nutritional significance but possesses little
therapeutic properties. Most of the consumers prefer food
products with therapeutic value for their health aspects over
their palatability. The growing interest of consumers on the
therapeutic products has led to incorporation of probiotic
cultures and prebiotics into ice cream. Owing to the perceived
health benefits, probiotics and prebiotics have been
incorporated into a range of dairy products including ice cream,
yoghurt, cheese, milk powder and frozen dairy desserts.
Dried figs are rich in potassium.100 gms of dried fig contain
232 mg of potassium, 162 mg of calcium and 2.03 mg of iron.
Potassium is an important component of cell and body fluids
that helps controlling blood sugar, heart rate and blood
pressure 1 . Further, research studies suggested that
chlorogenic acid in these berries help lower blood sugar levels
and control blood-glucose levels in type-II diabetes mellitus.
Honey contains 4 to 5% fructo oligosaccharides, which serve
as prebiotic agents. Honey stimulates insulin secretion,
decrease blood Glucose levels, elevates hemoglobin
concentration and improves lipid profile3. The use of honey in
type I and type II diabetes was associated with significantly
lower glycemic index than with glucose or sucrose in normal
diabetes. Honey compared with dextrose caused a significantly
lower rise in plasma glucose levels in diabetic subjects. It
also caused reduction of blood lipids, Homocysteine levels
and C-reactive protein (CRP) levels in normal and hyperlipidemic
subjects3,4 & 5.
L. rhamnosus has been shown to have the ability to balance
the microflora in the human gut and increase the growth of
good bacteria6. Moreover, the immune modulating properties
of L. rhamnosus include that consumption of L. rhamnosus
significantly increased the cytotoxic activity of natural killer
cells and leucocyte phagocytic activity7-8.

Furthermore dried figs contains 49% sugar, 12% dietary fiber,
0.5% fat, 3% protein and large amount of vitamins and minerals
with this composition fig is used for treatment for sexual
dysfunction, constipation, indigestion, piles, diabetes, cough,
bronchitis and asthma2.
Considering the above facts, an attempt has been made to
prepare low fat dietetic synbiotic ice cream using dried fig
fruits paste, honey and probiotic bacteria L.rhamnosus (NCDC-
18) with good sensory, therapeutic and nutritional properties.
 Dietetic Synbiotic Ice Cream With Fig Fruit
MATERIALS AND METHODS
Preparation of dietetic synbiotic fig and honey ice
cream: Different combination levels of prebiotics like fig fruit
paste (at the level of 20, 25, 30 and 35%) and honey (at the
level of 6.5,7,7.5 and 8 %) were added in the ice cream mix
to assess the optimum level of inclusion based on the
sensory evaluation. And accordingly, Fig paste at the rate of
20 per cent and honey at the rate of 7.5 per cent was found
to be superior in terms of sensory qualities for inclusion in
dietetic synbiotic ice cream. In addition, ice cream mix
fermented to a pH of 5.5 was acceptable by the sensory
panel.
Five different treatments of dietetic synbiotic ice cream
samples were denoted that T1- Probiotic ice cream with 4%
level of L. rhamnosus (NCDC-18), T2- Synbiotic ice cream
with fig and honey without fat replacement, T3- Synbiotic
ice cream with 8% fat (20% level of fat replacement), T4-
Synbiotic ice cream with 6% fat (40% level of fat
replacement), T5- Synbiotic ice cream with 4% fat (60%
level of fat replacement).
Ice cream mix was prepared to as per ISI (IS: 2802, 1964)
specification9. The prebiotic substances like fig paste and
honey were added at the rate of 20, 7.5 per cent respectively.
In each treatment, mix ingredients were pasteurized and
homogenized as described10-11. Mixes were cooled to 50C
and aged overnight at the same temperature. After ageing
the ice cream mix was heat treated to a temperature of 80°C
for 30 sec and cooled to 400C. L. rhamnosus (NCDC-18)
subcultured in skimmed milk was inoculated into ice cream
mix at the rate of 4 per cent and incubated at 40°C until the
pH of 5.5 is reached12. The freezing was done in a batch
freezer. The ice cream was filled in 100 ml paper cups, covered
and stored at -230C to 290C.
The developed synbiotic ice cream was subjected to physic-
chemical analysis, survivability of the probiotic culture in ice
cream during storage period and organoleptic evaluation.
Estimation of pH : The pH of ice cream mix and ice cream
was estimated after ageing using a digital pH meter.
Estimation of Titratable acidity: The titratable acidity of
ice cream mix and ice cream was estimated as per the ISI
procedure BIS: 1479 (1960).
(138)
Estimation of specific gravity: The specific gravity of ice cream
mix and ice cream was estimated by weighing a known volume
of sample using specific gravity bottle on a gravimetric balance13.
Specific Gravity = (W1 - W2 / W3 - W2)
Where,
W1 = Wt. of sample with sp. gravity bottle,
W2 = Wt.of empty sp. gravity bottle
W3 = Wt. of equal vol.of water in sp. gravity bottle
Determination of melting resistance: The meltdown time was
estimated by the procedure outlined14. Hundred gram of ice
cream was carefully placed on a four square inch glass plate
rested on the brim of five inches glass funnel, fitted on a metal
stand with its tail end leading into a 100 ml graduated cylinder.
The time taken for complete meltdown was recorded in minutes.
Determination of over run: Over run in ice cream was
calculated as per the procedure given by De (1980).
Over run = Vol. of ice cream - Vol. of ice cream mix / Vol. of ice
cream mix x 100
Viable count of L. rhamnosus (NCDC-18) in ice cream:
One gram of ice cream was transferred in to 10 ml of sterile
saline dilution blank and serial dilution was performed. From the
suitable dilution one ml was transferred into sterile petri plates
in duplicates. 20-30 ml of pre-melted MRS agar supplemented
with 0.5% L-cysteine and dicloxacillin sodium (2?g/ml) was
poured into the plate, mixed well with the contents and incubated
at 37 0C under anaerobic condition. After 24 to 48 hours, the
plates containing 30-300 colonies were counted.
Coliform count of ice cream mix and ice cream during storage
period: The coliform count of ice cream mix and ice cream (after
freezing and storage period) were determined by using the
procedure outlined15.
RESULTS AND DISCUSSION
Physico chemical properties of dietetic synbiotic ice
cream: Different treatments of both ice cream mix and dietetic
synbiotic ice creams showed significantly low pH (P<0.01) when
compared with the control(Table-1). Further, with regard to
titratable acidity, different treatments of both ice cream mix and
dietetic synbiotic ice cream showed relatively high acidity
(P<0.01) in comparison with the control(Table-2), which might
be attributed to the initial fermentation process and addition of
fig paste into ice cream mix. These findings were in accordance
(139) N. Karthikeyan and Prabu. K

Table -1. Mean (± SE) pH of dietetic synbiotic ice cream mix and ice cream (Different lower case
superscripts in a same row differ significantly at P<0.01)

Table-2. Mean (± SE) Titratable acidity of dietetic synbiotic ice cream mix and ice cream (Different lower
case superscripts in a row differ significantly P<0.01)

Table-3. Meltdown time of dietetic synbiotic ice cream

Duration
Treatment
0 day 15 days 30 days 60 days 90 days
Control 42.00Ad ± 0.42 44.49Ac ± 0.52 47.25 Ab ± 0.69 49.03Aa ± 0.62 49.36 Aa ± 0.59
Tr -1 41.56Bd ± 0.91 42.08Bc ± 0.92 45.22 Bb ± 0.43 47.89Ba ± 0.33 48.09 Ba ± 0.28
Cc Cc Cb Cb Ca
Tr -2 39.34 ± 0.63 40.58 ± 0.68 41.34 ± 0.51 45.12 ± 0.41 45.78 ± 0.13
Dc Dc Dd Db Da
Tr -3 38.26 ± 0.59 39.48 ± 0.41 40.86 ± 0.62 44.31 ± 0.64 44.98 ± 0.11
Tr -4 37.36Ed ± 0.72 38.76Ec ± 0.53 Eb
40.18 ± 0.84 Ea
43.09 ± 0.84 43.62 Fa ± 0.14
Tr -5 35.39 Fd ± 0.81 36.57 Fc ± 0.56 38.07 Fb ± 0.95 39.58 Fa± 0.92 40.09 Ea ± 0.51
[Different lower case superscripts in a row differ significantly at P>0.05]
[Different uppercase superscripts in a same column differ significantly at P>0.05]
Table-4. Specific gravity of dietetic synbiotic ice cream mix

[Different lower case superscripts in a row differ significantly P<0.01]

Table-5. Viability (log10cfu/g) of L. rhamnosus (NCDC-18) in dietetic synbiotic ice cream

Different lower case superscripts in a same row differ significantly at P<0.01

[Different uppercase superscripts in a same column differ significantly at P>0.05]
 Dietetic Synbiotic Ice Cream With Fig Fruit
with findings of other workers, who reported that addition of fig
fruit resulted in significant (P<0.01) increase of acidity in
synbiotic ice cream2.
Regarding overrun, except treatment-1, relatively low overrun
(P>0.05) was observed for different treatments of dietetic
synbiotic ice cream when compared to control. This might be
due to addition of fig and honey that affect the overrun of finished
product. These were in accordance with the findings of
researchers who reported that the overrun of the probiotic ice
cream is inversely correlated to fat content and the effect of
fat on overrun is higher in formulation with lower sugar
concentrations16.
The mean value of meltdown time was gradually increased as
the storage period increased (Table-3). Similarly, with regard
to the specific gravity, expect treatment-1, all other dietetic
synbiotic treatment showed significantly (P>0.05) higher
specific gravity when compared to control (Table-4).
Viability of L. rhamnosus (NCDC-18) in dietetic synbiotic ice
cream: Probiotic viability ranging between 107 and 108 cfu/g
was observed at the end of three months of storage of ice
cream (which is the normal shelf life of ice cream) in all the
treatments of dietetic synbiotic ice cream(Table-5), which is
higher than that of the recommended level of a minimum of
107 cfu/g by International Dairy Federation. The results of this
study was in accordance with findings of workers who observed
that the viable count of L. rhamnosus, L reuteri and L.
acidophilus did not change significantly during 52 weeks of
frozen storage in ice cream and remained above the
recommended minimum limit of 106 cfu/g.
Coliform count of dietetic synbiotic ice cream during
storage: There was a significant (P>0.05) difference in coliform
count between the treatments and storage period. As the
storage period advances there was a significant (P>0.05)
reduction in the coliform count. These values were in
compliance with the FSSAI standards, which reflected a good
hygienic practices followed during preparation and storage of
ice cream.
Based on this study, it is concluded that fermentation of ice
cream mix containing 6 per cent fat with 4 per cent L.
rhamnosus (NCDC-18) to an acceptable pH of 5.5 and
incorporation of 20 per cent fig paste and 7.5 per cent honey
is the ideal choice for production of dietetic synbiotic ice
(140)
cream. The number of L. rhamnosus (NCDC-18) in the dietetic
synbiotic ice cream observed during the processing and storage
was well above the minimum required therapeutic levels of
107cfu/g of product. Hence, the resultant dietetic synbiotic
ice cream will not only provide nutrients qualities but also deliver
numerous therapeutic/functional attributes, which will definitely
meet the demand of the health conscious consumers.
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