PREBIOTIC SUGAR CREAM BISCUIT AND ITS METHOD OF PREPARATION

摘要

Enumeration of microbial population from freeze dried samples Enumeration of viable colonies of Lactobacillus sp. and Saccharomyces boulardii from the freeze dried samples was performed by estimation of microbial colonies on MRS-agar plates and YPD agar plates respectively after incubation at 37�C for 48 hours. A quantity of 1 g of freeze dried powder was mixed with 9 ml of distilled water and this was taken as control. After mixing thoroughly, 1 ml of the control was taken and added to 9 ml of distilled water in the next test tube. Plate counts were taken using MRS agar media and YPD agar media at 106 dilution by spread plate method. The numbers of colony forming units were recorded. Lactobacillus sp. was found to be around 17.3 x 107cfu/g (Fig 6) and Saccharomyces boulardii was 11.2 x 107 cfu/g (Fig 7). Abstract Foxtail millet would be a good alternative to the already existing cereal based prebiotics. Hence in the present invention to overcome the drawbacks associated with known art, underutilized minor millets such as foxtail millet was tested for its viability as prebiotic. The present invention is the development of probiotic delivery system using the prebiotic substrate which comprises of foxtail millet, whey protein and milk. The foxtail millet was used due to its richness in high dietary fiber content and proved to be a good prebiotic. The milk was used in order to promote the growth of Lactobacillus sp. bacteria and Saccharomyces boulardii which were successfully capable of growing in a prebiotic media containing foxtail millet. The sugar cream has a high sugar content which enables a steady growth of probiotics. More over the addition of enrichment to substrate in the form of foxtail millet and whey protein can increase and stabilize the growth of microbes. Sugar cream biscuits are incorporated with freeze dried microbial product which helps in maintaining probiotic viability without changes in product properties. During preparation of prebiotic sugar cream biscuits, 100 ml of skimmed milk was fermented with isolates and was enriched with 20 g of foxtail millet and 5 g of whey protein as a natural media for probiotic growth. After finding that the media prepared with foxtail millet had a good viability as a prebiotic these fermented powder of 300 g was added to 3 g of sugar cream which was used in making biscuits and colony count was done to check for the minimum level of microbial load in the final product.