Studies of Sensory Evaluation and Shelf-Life of Foxtail Millet Based Softy Ice-Cream

Abstract

The present study was conducted to study the sensory acceptability and microbial changes occurred in foxtail millet based softy ice-cream during storage. Three compositions of Foxtail millet based softy ice-cream was prepared by blending different levels of Foxtail millet (Setaria italica) along with probiotic bacteria i.e., Lactobacillus helveticus. Then the foxtail millet based softy ice-cream was stored at deep refrigeration (-18 – 20o C) to detect the keeping quality of the product. Sensory evaluation and shelf-life was carried out in 0, 2, 4, 6, 8 and 10 days of storage at deep refrigeration. On the basis of sensory evaluation, the second composition (3% foxtail millet and 2% Lactobacillus helveticus) was found superior by the panellists. Further during the shelf life study, it was found that the third composition (3% Lactobacillus helveticus) has got the maximum viable count for Lactobacillus helveticus as compared to first (1%) and second composition (2%). Few colonies were detected for third and second composition on 10th days of storage (2.6 and 2.8 cfu/ml) which was within the acceptable limit. No colony was detected in 0 to 9 days of storage. When all the three compositions of foxtail millet based softy ice-creams were subjected to coliform count, it was found that all the compositions did not have any coliform count in the product. The findings of the present study showed that Foxtail millet based softy ice-cream can be of great benefit as it has significant amount of viable count of good bacteria and if proper care and cleanliness is maintain during the time of manufacture, the product can be stored for ten days or more.