Probiotic ice cream withMalus floribundafruit sauce: Quality properties, mineral, and volatile composition

Abstract

This study investigated the effect of Malus floribunda fruit sauce (MFS) on the quality properties, minerals, volatiles, and viability of Lactobacillus acidophilus La-5® in probiotic ice creams. The MFS increased the dry matter, acidity, total sugar, invert sugar, and calories while decreasing fat, protein, ash, sucrose contents, viscosity, overrun, first dripping, complete melting time, and the pH of samples. The heavy metal contents were within safe limits. The MFS increased the perception of a fruity taste/aroma due to the increase in the terpenes and terpenoids, which reflected positively on the sensory scores. The highest taste and odor score (4.72) was seen in the MFIC sample. L. acidophilus La-5® counts (7.49 log cfu/g) and the survival rate (100.69%) of MFIC were significantly higher at the end of storage. Consequently, MFS may be used as a source of flavoring agents in ice cream and MFIC is a satisfactory vehicle for L. acidophilus La-5®. Novelty impact statement There is no study in the scientific literature on the use of Malus floribunda fruit sauce (MFS) as a potential functional ingredient in probiotic ice cream production. MFS supplementation caused a significant change of volatile compounds in ice cream samples, which reflected positively on the sensory scores. MFS enhanced survival rates of Lactobacillus acidophilus La-5® in ice creams during the 60 days of storage.