Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber.

Magdalena Kowalczyk,Agata Znamirowska,Magdalena Buniowska

doi:10.3390/foods10030678

Abstract

The aim of the study was to assess the effect of the addition of inulin and the replacement of part of the inulin with apple fiber on the physicochemical and organoleptic properties of ice cream. Moreover, the survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus was studied in sheep milk ice cream. There was no effect of the apple fiber and the type of bacteria on the number of bacteria in the probiotics after fermentation. As a result of freezing, in the mixture containing Bifidobacterium animalis ssp. Lactis Bb-12, there was a significant reduction in the bacteria from 0.39 log cfu g−1 to 0.46 log cfu g−1. In all of the ice cream on the 21st day of storage, it exceeded 10 log cfu g−1, which means that the ice cream retained the status of a probiotic product. The Lactobacillus rhamnosus ice cream showed a lower yellow color compared to the Bifidobacterium Bb-12 ice cream. The overrun of the sheep’s milk ice cream was within the range of 78.50% to 80.41%. The appearance of the sheep’s milk ice cream is influenced significantly by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber, and storage time and fiber.

Highlights

The growing awareness of consumers and their expectations regarding healthy and good quality food has contributed to increased demand for functional food production
There was no significant effect of fermentation and of the apple fiber on the protein and fat concentration in the ice cream mixes
A similar fat content (5.77–5.90%) in milk ice cream with strawberries and probiotic bacteria was shown by Vardar and Öksüz [26]

Summary

Introduction

The growing awareness of consumers and their expectations regarding healthy and good quality food has contributed to increased demand for functional food production. The trend of using sheep’s milk for ice cream production has recently emerged. Compared to other mammals’ milk, sheep’s milk has a higher nutritional value, with much more dry matter. Sheep’s milk is a source of essential minerals and vitamins for the body [2]. The popularity of ice cream consumption and its availability contributed to developing functional ice cream recipes with increased nutritional value, enriched with probiotic bacteria and prebiotics [3]. According to FAO/WHO (Food and Agriculture Organization of the United Nations and the World Health Organisation) probiotic bacteria are live microorganisms that provide health benefits to the host [4]. To maintain the probiotic effect, a minimum number of viable probiotic cells of 106–109 CFU (colon forming unit) is required [5]

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Methods

Results

Conclusion