Effect of Different Levels of Tapioca (Manihot esculenta) in Low Fat Probiotic Ice Cream

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These are experimental findings, full length article is available for every one, this research is on probiotic ice cream.

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Original Research Article https://doi.org/10.20546/ijcmas.2020.910.362
Effect of Different Levels of Tapioca (Manihot esculenta)
in Low Fat Probiotic Ice Cream
Gaurav Yadav1,2*, John David1, Sangeeta Shukla1, Anu Kumari1,
Vani Yadav1 and Shalini1
1Warner College of Dairy Technology, Sam Higginbottom University of Agriculture,
Technology and Sciences, Prayagraj-211 007, (U.P), India
2Department of Agriculture & AI, School of Biological Engineering & Life Sciences, Shobhit
Deemed to-be University, Meerut-250110, India
*Corresponding author
A B S T R A C T
Introduction
Frozen Ice-cream may be defined as a
delicious sweet dessert which is obtained by
suitable blending and processing of cream
adding with some other flavoring ingredients
or milk products with or without stabilizer or
color and with the incorporation of air during
International Journal of Current Microbiology and Applied Sciences
ISSN: 2319-7706 Volume 9 Number 10 (2020)
Journal homepage: http://www.ijcmas.com
The research was conducted to determine with the title “Effect of Different Levels of
Tapioca (Manihot esculenta) as a Fat Replacer in low Fat Probiotic Ice Cream” to develop
suitable technology for the preparation of fat replacer in low fat probiotic ice cream, to
access the feasibility of using four levels (5, 10, 15 and 20%) of tapioca (Maniihot
esculenta) with 1, 2 and 3% of L. casei. Total 12 treatment combination was used in this
study as T1L1 (5% Tapioca + 1% L. casei), T1L2 (5% Tapioca + 2%L. casei), T1L3 (5%
Tapioca + 3% L. casei), T2L1 (10% Tapioca + 1% L. casei), T2L2 (10% Tapioca + 2% L.
casei), T2L3 (10% Tapioca + 3% L. casei), T3L1(15% Tapioca + 1% L. casei), T3L2 (15%
Tapioca + 2% L. casei), T3L3 (15% Tapioca + 3% L. casei), T4L1 (20% Tapioca + 1% L.
casei), T4L2 (20% Tapioca + 2% L. casei) and T4L3 (20% Tapioca + 3% L. casei)and all
were replicated 4 times. The highest average value of carbohydrate content was obtained
in the treatment T4L1 20% (31.82). The highest average value of protein and fat content
was obtained in the treatment T1L1 (4.60 and 2.38). The highest average value of ash
content was obtained in the treatment T1L1 (0.98). The highest average value of total solid
content was obtained in the treatment T4L1 (38.82). The highest average value of moisture
content was obtained in the treatment T1L2 (67.65).The highest average value of acidity
content was obtained in the treatment T4L3 (0.32). The highest average value of standard
plate count was obtained in the treatment T3L3 (5.88). The highest average value of yeast
and mould score content was obtained in the treatment T4L3 (28.00). Coliform count in all
the sample was found to be nil.
Ke ywo rds
Tapioca, L. casei,
Physiochemical,
Microbial, Low fat
Ice-cream
Accepted:
24 September 2020
Available Online:
10 October 2020
Article Info

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the freezing process. According to legal
definition (PFA) ice cream is a frozen milk
product which is obtained from cow or
buffalo milk or combination or from cream
and other milk product with or without
addition of cane sugar, eggs, fruits, fruit
juices, preserved fruits, nuts chocolate, edible
flavors and permitted food colors. It may
contain stabilizer and emulsifiers not
exceeding 0.5% per cent by weight. It should
contain not less than 10 % fat, 3.5% protein
and 36% total solids. This composition is
exclusive of air. So, that they are based on the
weight of ice cream mix. Ice cream is a
whipped product or a cream which contain a
great deal of air which effect the density of
ice cream ,prevent from being too hard and
too cold in the mouth. Ice cream is a high
calorie product with the calorie value is about
9.61 ̴ 11 KJ/g (De, 2006).
Ice cream industry in India has recent origin.
It started in nineteen sixties. The ice-
cream/frozen desserts category has witnessed
substantial evolution. From the last 10 years
,various traditional flavours has been
developed in the category of ice cream, e.g.-
Vanilla, Chocolate and strawberry along with
some other variants like Kesarpista, Mewa
Malai, Mango, Elaichi, Tradiotional kulfi etc.
The ice-cream market has been through an
evolution wherein the category has grown in
shape and form right from consumer
perception to the products and services being
offered. In India Amul leads first position in
the market in the ice cream category covering
almost one-third of the market, followed by
Hindustan Uniliver and Mother Dairy. Baskin
Robbins serves more than 25 flavors in their
exclusive stores. Vadilal has also the wide
range of ice cream in the country serves 150
plus flavors, sold in a variety of more than
300 packs and forms. Ice cream has an
evolving market growing at a CAGR
(Compound Annual Growth Rate) of over
4%.
Recent surveys results show that there is
broad jump in ice cream consumption is in the
low-fat and non-fat ice creams categories. As
compare to other surveys results showed that
low-fat ice cream gaining more popularity
than the non-fat ice cream (Anonymous,
2018). This market trend is seen in most
developed countries because of consumer
concern about the impact of diet on health.
Probiotic foods are those foods which contain
live bacteria and yeast which is good for
human health and it is used in food in an
adequate matrix with sufficient concentration,
so that after their ingestion, the postulated
effect is obtained, and is beyond that of usual
nutrient suppliers (Saxelin and De Vos.,
2005).
Dairy products have been considered as a
good carrier for probiotics since fermented
foods and dairy products have particularly a
positive image. A major advantage is that
consumers are already familiar with them and
many believe that dairy products are healthy,
natural products. Dairy ingredients also allow
the production of diverse textures and aromas,
adding another benefit with the possible range
of sensory characteristics. Probiotics help to
maintain good balance and composition of
intestinal flora increasing the ability to resist
pathogens invasion and maintain the host’s
wellbeing. It also helps in reduction of blood
pressure, cholesterol and/or triglycerides
levels, reduction of lactose intolerance
problems, immune system enhancement, anti-
carcinogenic activity and improve nutrients
utilization. The use of probiotics for
preventing and treating illnesses related to
gastrointestinal, respiratory and urogenital
tracts have been studied. They have been
widely used in therapeutic applications as
constipation, diarrhea control, bowel
syndrome, control of inflammatory processes,
prevention of eczema, osteoporosis and food
allergy (Aureli et al., 2011; Ranadheera et al.,

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2010; Rastall et al., 2000; Vasiljevic and
Shah, 2008). The most common probiotic
strains used in dairy foods belong to
Lactobacillus (L. acidophilus, L. johnsonii, L.
gasseri, L. crispatus, L. casei/paracasei, L.
rhamnosus, L. reuteri, L. plantarum) and
Bifidobacterium (Bifidobacterium lactis, B.
bifidum, B. infantis, B. breve, B. animalis, B.
adolescentis) genera.
Tapioca (Manihot esculenta), also called
manioc, cassava or yuca, it is one of the most
important food crops which is being
particularly suited to serve as a meal with
sufficient nutrition value and able to survive
drought or other natural disasters. (Burrell,
2003). Among the starchy staples, cassava is a
rich source of carbohydrate production which
contain about 40% higher than rice and 25%
more than maize, so all these parameters
gives the result that cassava is the cheapest
source of calories for both human nutrition
and animal feeding. A typical composition of
the cassava root is moisture (70%), starch
(24%), fiber (2%), protein (1%) and other
substances including minerals (3%). Tapioca
powder contains 13.2% moisture, 0.6%
Protein, 85% carbohydrate and 0.2% fat.
Cassava starch can be converted to
maltotriose, maltose, and glucose as well as to
other modified sugars and organic acids (Tan
et al., 1984). Starch from cassava can be used
to make fructose syrups (Vuilleumier, 1993)
and formulate gelatin capsules (Nduele et al.,
1993). The use of cassava as a source of
ethanol for fuel is already being exploited
extensively. There are several health benefits
of tapioca. It help in healthy weight gain,
increase circulation and red blood cell count,
protect against birth defects, improve
digestion, lower cholesterol, prevent diabetes,
improve metabolic activities, protect bone
mineral density, protect from Alzheimer’s
disease, maintain heart health, and fluid
balance within the body.
With the changing health scenario the demand
for calorie reduced foods by consumers is
now greater than ever because most adults are
overweight. Dietary fat recommendations
have motivated declines in consumption of
many high fat content foods, including dairy
products, because the amount of fat in the
diet, having a high correlation with various
illnesses, such as obesity and heart disease,
which is the top concern for consumers
(Sarker and Rahman, 2017). As a
consequence, the dairy industry has
developed a variety of low-fat or fat-free ice
cream products in order to cater to this
demand. In the modern era, consumer’s
choice depends not only on the nutritional
benefits of a food product but also visual and
sensory qualities of appearance texture and
flavor (Shamil and Kilcast, 1992).
Keeping in mind the changing health
scenario, public awareness and health benefits
of probiotics and tapioca, the objectives of
this study was:
To prepare probiotic ice cream with different
ratio of tapioca.
To study chemical and microbiological
quality of probiotic ice cream.
To estimate cost of production of probiotic ice
cream.
Materials and Methods
The experiments were carried out in the
Research Laboratory, Warner College of
Dairy Technology, SHUATS, Prayagraj
(U.P). Raw milk was procured from
experiential Dairy Plant “Aggies” of
SHUATS, Prayagraj. Sugar was procured
from local market of Prayagraj. Tapioca
powder (Flavourlite, ozale e-commerce Pvt.
Ltd., Kollam, India) was procured. Stabilizer,
emulsifier and flavor (Vanilla) was procured

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from experiential dairy plant “Aggies” of
SHUATS, Prayagraj. Probiotic culture was
procured from NDRI, Karnal.
The different treatment combination of this
study has been listed in Table 1. Total number
of treatment combination in this study was 12.
Probiotic ice-cream with different level of
Tapioca powder was prepared as per flow
diagram shown in Fig. 1.
Chemical analysis
Moisture content and total solids of low fat
probiotic ice-cream were estimated by the
procedure as given in AOAC (1990). Soxhlet
extraction method as described in AOAC
(1984) for estimated fat content of ice-cream.
Kjeldhal method as described in AOAC
(1984) to determined protein content of ice-
cream. Ash content in ice-cream was
estimated as per the procedure given by
Ranganna (1986) using muffle furnace. Total
carbohydrate in probiotic ice-cream was
estimated by difference methods (Bakshi et
al., 2019). Acidity in ice-cream was
determined by method given in AOAC
(1990).
Microbiological analysis
Standard plate count (SPC) was determined as
per the procedure as given by APHA (1992)
standard methods for the examination of dairy
products. Coliform count was determined as
per the procedure given in APHA (1992)
standard methods for the examination of dairy
products. Yeast and mould count was
determined as per the procedure given in
APHA (1992).
Cost analysis
Cost analysis of the product was estimated on
the basis of fixed cost and variable cost of
assets used in this study.
Statistical analysis
The data obtained were statistically analyzed
by Analysis of Variance (ANOVA) at 5%
level of significance using SPSS version 16
software.
Results and Discussion
Different samples of probiotic ice-cream in
each replication were evaluated for moisture,
fat, ash, protein, carbohydrate, acidity, SPC
(Standard Plate Count), Yeast and mould,
coliform count and cost of the product. The
data of all chemical, microbial parameters and
cost of production of this study were tabulated
in Fig. 2 and Fig. 3, respectively.
Moisture content
The moisture content of probiotic ice-cream
incorporated with different level of tapioca
shown in Fig. 2. Moisture content of all the
treatment was significantly decreased
(P<0.05) as the level of tapioca increased.
Moisture content of product was higher with
5% of tapioca starch and lower with 20 %
tapioca starch with moisture content of 67.65-
62.70% and 60.80-61.76 %, respectively.
Fat content
Fat percentage in tapioca probiotic ice-cream
of all treatment was found 2.08-2.38% as
shown in Fig. 2. Fat percent was found
significantly different (p<0.05) of all the
treatment of probiotic tapioca ice-cream.
Protein content
Protein content of developed product was
decreased significantly (p>0.05) with addition
of tapioca powder shown in Fig. 2. Protein
content of probiotic ice-cream was less due to
higher level of tapioca powder and less part of
milk present in the product. Protein was found

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between 4.60-4.08 % in all the developed
product.
Ash content
Ash content of probiotic ice-cream was
analyzed and found 0.84-0.98 % which was
not significantly different (p>0.05) among all
the treatment.
Carbohydrate content
Carbohydrate content of developed probiotic
ice-cream was found 24.42-31.82 % which
was significantly different (p<0.05) in all the
treatment. Results also revealed that as the
percentage of tapioca increased carbohydrate
increased in sample. Increase in carbohydrate
content in sample may be due to imparting of
carbohydrate present in tapioca.
Total solids
Total solids percent in probiotic ice-cream
was found 32.39-38.82 % which was
significantly different (p<0.05) in all the
treatment. Data regarding total solid content
in all the sample (Fig. 2) showed that total
solid of ice-cream increased as the tapioca
percent increased.
Acidity
Acidity percentage of all the treatment of
probiotic ice-cream was varied between 0.20-
0.32 (% L.A.) which has shown in Fig. 2.
Acidity percentage in all the treatment
combination of ice-cream was not
significantly different at 5 % level of
significant.
Table.1 Treatment combinations of different level of Tapioca powder and probiotic culture
S. No.
Treatment Code
Tapioca powder%
Culture (L. casei.) %
1.
T1L1
5
1
2.
T1L2
5
2
3.
T1L3
5
3
4.
T2L1
10
1
5.
T2L2
10
2
6.
T2L3
10
3
7.
T3L1
15
1
8.
T3L2
15
2
9.
T3L3
15
3
10.
T4L1
20
1
11.
T4L2
20
2
12.
T4L3
20
3

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Fig.1

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Fig.2 Average of all chemical data obtained in different treatment combination of probiotic
tapioca ice-cream
Fig.3 Average of all microbial data and cost of production obtained in different treatment
combination of probiotic tapioca ice-cream

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SPC
Standard plate count in ice-cream sample was
analyzed and found that as the level of culture
increased number of bacterial cells also
increased in the sample (shown in Fig. 3).
SPC was found 1.91, 3.88 and 5.81 cfu/g×10-3
in treatment with 5 % tapioca powder and 1, 2
and 3 % L. casei, respectively. SPC was
found 1.89, 3.90 and 5.86cfu/g×10-3 in
treatment with 10 % tapioca powder and 1, 2
and 3 % L. casei, respectively. SPC was
found 1.89, 3.89 and 5.88cfu/g×10-3 in
treatment with 15 % tapioca powder and 1, 2
and 3 % L. casei, respectively. SPC was
found 1.88, 3.86 and 5.87cfu/g×10-3 in
treatment with 20 % tapioca powder and 1, 2
and 3 % L. casei, respectively.
Yeast and mold
Yeast and mold in developed low fat ice
cream by addition of 5%, 10%, 15% and 20%
tapioca level was found in the range of 7.80-
28.00 per g.
Coliform
Coliform count in all the prepared sample was
found nil.
Cost of production
Cost of production of developed product was
calculated and found Rs. 9.7-10.8 for 100 g. It
was also observed that as the level of tapioca
was increased, cost of production was also
increased.
It can be concluding that the low fat probiotic
ice cream made by Tapioca was tested by
comparing it with the standard of ice cream, it
was observed from results that better quality
ice cream can be prepared by using Tapioca,
Skim milk powder, Milk and Sugar. Tapioca
having good source of vitamin C and Calcium
and Phosphorus and probiotics can improve
the digestion and boost the immune system in
humans. It was observed from results that the
prepared ice cream found to be having low fat
% when compared with the standard and
acceptance of product was marvelous as per
the sensory panel. Among all 12 treatment of
probiotic low fat ice cream containing tapioca
in the 4 ratio of (T1L1, T1L2, T1L3) 5%,
(T2L1,T2L2,T2L3) 10%, (T3L1,T3L2,T3L3) 15%,
(T4L1,T4L2,T4L3) 20% with probiotic culture
ratio of 1% ( T1L1, T2L1, T3L1, T4L1 ), 2%
(T1L2, T2L2, T3L2, T4L2 ), 3 %( T1L3, T2L3,
T3L3, T4L3).
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How to cite this article:
Gaurav Yadav, John David, Sangeeta Shukla, Anu Kumari, Vani Yadav and Shalini. 2020.
Effect of Different Levels of Tapioca (Manihot esculenta) in Low Fat Probiotic Ice Cream.
Int.J.Curr.Microbiol.App.Sci. 9(10): 3009-3017. doi: https://doi.org/10.20546/ijcmas.2020.910.362