Abstract
The study was conducted to prepare control, probiotic (Lactobacillus acidophilus), and synbiotic (L. acidophilus and inulin) ice cream, L. acidophilus content, pH, titratable acidity, sensory properties were evaluated during frozen storage periods. L. acidophilus counts were the higher in synbiotic ice cream, adding inulin to probiotic ice cream enhanced significantly (P<0.05) the content of L. acidophilus. Freezing process caused a decrease in L. acidophilus counts along with storage periods in all the samples of ice cream. Synbiotic ice cream was the lower in pH values and the higher in TA values compared to the other ice cream samples. Synbiotic ice cream was the better in overall acceptance followed by probiotic and control ice cream, respectively. So, ice cream fortification with L. acidophilus probiotic bacteria and prebiotic inulin have a positive influence on all sensory characteristics. Probiotic content of both synbiotic and probiotic ice cream could be considered as functional therapeutic healthy product since it was more than the lowest concentration of probiotic bacteria to provide the beneficial attributes which are 106 cfu/g at the consumption time of the product.
Highlights
Ice cream is a nutritious frozen milkbased product, eaten widely all over the world for its taste and the nutritional value
L. acidophilus counts in both probiotic and synbiotic samples were higher than Prashanth et al, (2018) who found that L. acidophilus counts ranged between 6.12 and 6.91 log cfu/g in ice cream synbiotic sample
The mean of synbiotic L. acidophilus counts sample was higher than the mean of probiotic ice cream sample
Summary
Ice cream is a nutritious frozen milkbased product, eaten widely all over the world for its taste and the nutritional value. Prebiotics are added to ice cream to boost the growth and the activity of probiotic bacteria in ice cream components. The survivability and metabolic activity of probiotic bacteria should be maintained in every step of ice cream manufacturing till the ingestion time by consumers, in addition to keeping their ability to survive in GIT (Sanz, 2007). The ingestion of 108-109 cfu per day of probiotic bacteria is required to provide desirable healthy effects to humans (Vinderola et al 2000; Oliveira et al 2001). Probiotic bacteria will not modify the product’s sensory characteristics intensely (Champagne et al, 2005) It could be producing a desired quality of probiotic and synbiotic ice cream (Vardar & Oksuz, 2007)
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