Comparison of Three Treatments (Two Fermented Treatments and One Nonfermented Treatment) in Production of Synbiotic Ice Cream

Abstract

Synbiotic ice cream was produced by adding probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium lactis) and inulin as prebiotic compound. Three samples of synbiotic ice cream were produced: the first and second samples were prepared by addition of probiotic culture accompanied with and without fermentation of ice cream mixture, respectively. The third was prepared by adding fermented milk to ice cream formulation. The sample produced by fermented milk had the highest over run. The lowest acidity was related to nonfermented sample. Adding fermented milk can increased probiotic bacterial number in synbiotic ice cream so that in this treatment, probiotic bacterial count after one day of preparation was equaled to 6/94 log cfu/mL which reached to 6/851 log cfu/mL after 16 weeks of storage. Moreover, adding fermented milk improved sensory properties of synbiotic ice cream. Practical Application Nowadays, synbiotic dairy products such as symbiotic ice cream are considered by consumers. Ice cream could be used as a carrier for intake of probiotics and prebiotics if freezing and thawing do not cause damage to the probiotic bacterial cells and the final product properties are preserved. In this study, three treatments (two fermented treatments and one nonfermented treatment) were compared for production of synbiotic ice cream. We found that adding fermented milk to ice cream formulation increased viability of probiotic bacteria and improved organoleptic quality of synbiotic ice cream. Therefore, it is possible to produce functional ice cream in favor of customers especially children.