Edible Ice Research Articles

Status of microbial contamination in edible ice in Dak Lak province in 2022-2023

A study conducted in 2022 and 2023 assessed the microbial contamination levels in edible ice. The findings indicated that 67.6% of samples exceeded permissible contamination limits, with 63.0% of samples contaminated in 2022 and 70.7% in 2023. The prevalent microbial indicators detected included total coliforms (55.9%), Pseudomonas aeruginosa (10.3%), Escherichia coli (19.1%), Streptococci feacal (intestinal enterococci) (33.8%), and sulfite-reducing anaerobic bacterial spores (30.9%). Notably, 14.7% of samples showed contamination with two microbial indicators, 17.6% with three indicators, and 10.3% with four indicators, emphasizing the need for enhanced food safety and quality control measures. Additionally, the study revealed seasonal variations in microbial contamination rates, with higher rates observed during the dry season (72.7%) compared to the rainy season (62.9%). These findings suggest that more stringent control measures are necessary, particularly during the dry season, to mitigate the risk of microbial contamination.

Analytical Investigation of Phthalates and Heavy Metals in Edible Ice from Vending Machines Connected to the Italian Water Supply.

Edible ice is often produced by special machines that can represent a source of significant chemical and microbiological contamination. In this work, the presence of phthalic acid esters (phthalates, PAEs) and heavy metals in ice cubes distributed by 77 vending machines installed in two different zones in southern Italy and fed by water from the public water supply was investigated. Solid-phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC/MS) was used to evaluate contamination with four PAEs, which were selected because they are commonly used in the production of food-contact plastics, while inductively coupled plasma mass spectrometry (ICP/MS) was used to quantify the heavy metals. It was found that ice samples, especially those from one of the two considered zones (zone 2), exceeded the dibutyl phthalate (DBP) threshold limit value; some ice cubes from the other zone (zone 1) instead showed levels of both lead (Pb) and nickel (Ni) up to one order of magnitude higher than those observed in samples collected in zone 2 and higher than the maximum permitted values (European Directive n. 2184/2020). Since the water source connected to the ice vending machines was found to be free from significant levels of all considered target compounds and metals, the high levels of DBP, Ni, and Pb in ice cubes could be attributed to the components and/or to the state of repair of the ice vending machines themselves.

Prevalence of extended-spectrum β-lactamase-producing Enterobacterales in edible ice in Thailand.

The presence of antimicrobial-resistant (AMR) bacteria in edible ice in tropical countries is largely unknown. We evaluate the presence of extended-spectrum β-lactamase (ESBL)-producing Enterobacterales in 100 edible ice samples from drink carts in 20 markets in four provinces (five markets/province) in Thailand. Ten samples of commercially sold edible ice in sealed packages were tested as controls. Of 100 samples, 29 (29%) were culture positive for ESBL-producing Enterobacterales, with a median quantitative count of 2 colony-forming units (CFU)/100mL (range, 1 to 40 CFU/100mL). All control samples were culture negative for ESBL-producing Enterobacterales. AMR bacteria is commonly found in edible ice from drink carts.

Microbial contamination, community diversity and cross-contamination risk of food-contact ice

Ice is widely used in the food industry, as an ingredient (edible ice) directly added to food or as a coolant (food-contact ice) for fresh food preservation along the cold chain. However, it has been shown that food-contact ice are easily polluted by pathogens, potentially endangering the public’s health. In the present study, the hygiene status of food-contact ice collected from various sources (local farmer markets, supermarkets, and restaurants) was evaluated through the quantitative estimation of total bacterial counts and coliform counts as well as the prevalence of foodborne pathogenic bacteria (Staphylococcus aureus, Vibrio parahaemolyticus, Salmonella, Listeria monocytogenes, Shigella). The average levels of total bacterial counts in the ice for preserving the aquatic products, poultry meat and livestock meat are 4.88, 4.18 and 6.11 log10 CFU/g, respectively. Over 90 % of the food-contact ice were positive for coliforms. The detection rate of S. aureus in all the food-contact ice samples was highest, followed by Salmonella, V. parahaemolyticus and L. monocytogenes, and Shigella was not detected. In addition, the bacterial community diversity of food-contact ice was analyzed with high-throughput sequencing. The dominant bacteria taxa in food-contact ice are heavily dependent on the environment of sampling sites. The predicted phenotypes of biofilm forming, oxidative stress tolerance, mobile element containing and pathogenesis were identified in the bacteria taxa of food-contact ice, which should be carefully evaluated in future work. Finally, the cross-contamination models of pathogen transfer during ice preservation were established. The results showed that the transfer rates of ice-isolated S. aureus between food and ice were significantly higher than that of V. parahaemolyticus. The binomial distribution B(n, p) exhibited a better fitness to describe the pathogen transfer during ice preservation when the transfer rate was low, in turn, the transfer rate-based probability model showed a better fit to the data when the transfer rate was high. Monte Carlo simulation with Latin-Hypercube sampling was carried out to predict the contamination levels of S. aureus and V. parahaemolyticus on food as the result of cross contamination during ice preservation ranging from −2.90 to 2.96 log10 CFU/g with a 90 % confidence interval. The findings of this work are conducive to a comprehensive understanding of the current hygiene status of food-contact ice, and lay a theoretical foundation for the risk assessment of cross-contamination during ice preservation.

Optimum growth and quality of the edible ice plant under saline conditions.

Ice plant is a halophyte, known for its antioxidant activity and for being a highly functional food. It is capable of increasing its contents of health-promoting compounds when subjected to certain stresses such as salinity. The objective of this work was to determine the plant's best growing conditions to achieve both an optimal production of bioactive metabolites and high crop yield. Mesembryanthemum crystallinum were grown under semi-controlled conditions and four saline treatments were applied at: 0, 100, 200 and 300 mmol L-1 sodium chloride (NaCl), respectively. The 100 mmol L-1 NaCl treatment induced a slight increase in shoot dry weight (DW) and enhanced the leaf area. At higher salinity levels, however, the shoot biomass decreased. The concentration of starch and total proteins declined as the concentration of salt increased, while the total soluble sugars (TSS) content was lower in 100 and 300 mmol L-1 NaCl treatments. Proline increased in conditions over 100 mmol L-1 NaCl. Furthermore, plants grown with 300 mmol L-1 of NaCl presented the highest values of glutathione, ascorbic acid and vitamin C. Antioxidant enzymes activity and total phenolics increased with the severity of the salinity. Ice plant accumulates high levels of health-promoting compounds when grown with 300 mmol L-1 NaCl. A high concentration of beneficial compounds, however, is detrimental to the plant's growth. Moreover, 100 mmol L-1 NaCl treatment not only improved the concentration of bioactive and antioxidant compounds but also preserved the crop yield. It could thus be interesting to promote the cultivation of this high nutritional value plant in environments of moderate salinity. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

BACTERIOLOGICAL QUALITY OF ICE AND ASSOCIATED SANITARY CONDITIONS IN FOOD AND BEVERAGE PREMISES IN THASALA, NAKHON SI THAMMARAT, THAILAND

Ice is widely used in food and drink establishments for refreshing drinks and food preservation. Therefore, the contamination of ice, especially microbial contamination, could be the vehicle for the transmission of pathogenic microorganisms to consumers. This study aimed to determine of bacteriological quality of ice sold at food and beverage premises. The sanitary conditions of the premises were also investigated. Edible ice samples from 12 premises were collected and analyzed coliform bacteria using the multiple-tube fermentation technique. Modified food sanitation inspection form from the Bureau of Food and Water Sanitation, Department of Health, Ministry of Public Health, was used for inspection of food and beverage premises. It was found that all samples were positive for coliform bacteria, ranging from 140 - > 24,000 MPN/ 100 mL, which is inconsistent with the standard permission level in terms of total coliform bacteria of the Thailand office of Food and Drug Administration. Ice storage and the handwashing behaviour of food handlers were the main sanitary issues found from the sanitary conditions survey. The finding of this study urges the regulatory guidelines for monitoring ice quality and the sanitary conditions of food and beverage premises to protect the consumers’ health from the consumption of unsafe ice.

Editorial overview: Strategies for obtaining healthy meat products

Ice refrigeration is one of the most widely used methods for food preservation with the use of a low temperature to delay the growth of any microbial contaminants. The production of safe edible ice with antimicrobial properties is of importance to food safety and human health, and has attracted increasing interest in recent years. This manuscript summarizes the advancements of the recent technologies to produce activated ice containing bactericidal agents, which can be potentially applied for the microbial decontamination and freshness retention of raw foods, such as fresh vegetables, seafood and fisheries. Cold atmospheric plasma and acidic electrolysis of water are two technologies that have been recently proposed for the treatment of water that is intended for the production of safe ice. Additionally, the application of ultraviolet light-emitting diode (UVC-LED) irradiation for the efficient disinfection of the edible ice is also discussed.

Application of innovative technologies to produce activated safe ice

• Application of cold atmospheric plasma and electrolysis of water can be applied for the generation of safe ice. • Plasma activated water ice and electrolyzed water ice can be used for the preservation of fresh foods. • Direct disinfection of edible ice can be achieved by ultraviolet light-emitting diode irradiation. Ice refrigeration is one of the most widely used methods for food preservation with the use of a low temperature to delay the growth of any microbial contaminants. The production of safe edible ice with antimicrobial properties is of importance to food safety and human health, and has attracted increasing interest in recent years. This manuscript summarizes the advancements of the recent technologies to produce activated ice containing bactericidal agents, which can be potentially applied for the microbial decontamination and freshness retention of raw foods, such as fresh vegetables, seafood and fisheries. Cold atmospheric plasma and acidic electrolysis of water are two technologies that have been recently proposed for the treatment of water that is intended for the production of safe ice. Additionally, the application of ultraviolet light-emitting diode (UVC-LED) irradiation for the efficient disinfection of the edible ice is also discussed.

Effects of an herbal extract composed of white tea, roasted yerba mate and fermented rooibos on the antioxidant activity and sensory properties of popsicles manufactured with different protein sources

Popsicle-type edible ice cream is consumed worldwide for its sensory properties. However, its nutritional composition is limited to carbohydrates, sweeteners and synthetic flavors. In this work, the objective was to develop popsicles manufactured with different protein sources (rice protein, concentrated bovine milk whey protein and a mixture of both proteins) and added with an herbal lyophilized extract (LME) composed of white tea, fermented rooibos, and roasted yerba mate. Six formulations were produced and their proximate composition, physicochemical properties, sensory acceptability, total phenolic content, condensed tannins, and in vitro antioxidant activity determined. Popsicles added with LME showed a higher total phenolic content compared to the controls (without LME). The popsicles formulated with animal protein and LME showed the highest antioxidant activity as measured by the DPPH and FRAP assays. In relation to sensory analysis, the highest acceptance rates, 91 and 88%, were observed in formulations added with animal protein without and with LME, respectively. On the other hand, the vegan formulation added with LME had the lowest acceptance rate (69%). Overall, the addition of LME and concentrated bovine whey protein provides a viable option for the development of phenolic-rich protein-based popsicles.

Validation of an analytical method for determination of eight food dyes in beverage and fruit roll-ups by ion-pair HPLC-DAD

Background and aims: Synthetic dyes are widely used as food additives to avoid the loss of original dye in processed foods and to make the foods more attractive to consumers. For simultaneous determination of 8 most commonly used synthetic colors in beverage and foodstuff, an efficient, selective, and sensitive method is suggested. Methods: To analyze food colors in different beverages and fruit roll-ups, a method using Ion-pair high-performance liquid chromatography with diode array detector was suggested and validated. The separation of dyes from beverage and foodstuff was done by solid-phase extraction (SPE). The ultrasound-assisted solvent extraction method was used to extract dye from fruit roll-ups. Results: The limit of detection and the limit of quantification ranged from 0.036 to 0.07 and 0.098 to 0.2 µg/mL, respectively. IP-HPLC-DAD method was validated using precision (RSD %) and accuracy (Recovery %) of two concentrations of 0.5 and 1 µg/mL in terms of intra- and inter-day. SPE method was also validated using intra- and inter-day precision and accuracy. The most commonly detected dye in the tested samples was carmoisine with a concentration of 386 µg/g. Additionally, the concentration of dye was higher than the permitted level in 28.6% of beverages, 40% of edible ice products, and 100% of fruit roll-ups (Lavashak). Conclusion: This method is an effective, appropriate, accessible, reliable and safe analytic method to analyze eight food dyes

Hygienic Practices and Structural Conditions of the Food Processing Premises Were the Main Drivers of Microbiological Quality of Edible Ice Products in Binh Phuoc Province, Vietnam 2019.

Background:Ice is used in large quantities as refreshment in alcoholic and nonalcoholic beverages, especially in summer time. Contamination of edible ice products with pathogens is a public health concern in various countries, including Vietnam. This study aimed to assess the food safety conditions, the quality of edible ice products and related factors at manufacturing premises in Binh Phuoc Province, Vietnam in 2019.Methods:A cross-sectional study was conducted in 2019 using both quantitative and qualitative methods. Food safety assessment was carried out in all 45 ice producing premises in the province and 79 ice samples were collected and analyzed microbiologically. In-depth interviews were conducted with 2 food safety management staff, 4 owners of premises, and 4 workers.Results:Only 22.4% (18/79) and 37.8% (30/79) of the premises met requirement for food safety conditions and microbiological food safety requirements, respectively. Half of the ice samples, 51.9% (41/79), were contaminated, 49.4% (39/79) with Escherichia coli and 12.7% (10/79) with total coliforms. Streptococci, Pseudomonas aeruginosa were not detected. The major risks were material, odds ratio (OR) = 4.2 (95% confidence interval [CI]: 1.002-17.6), structural challenges in the facilities, OR = 4.3 (95% CI: 1.13-16.7), broken floors or difficulty in cleaning, OR = 5.4 (95% CI: 1.26-22.9), and poor staff hygiene practices, OR = 19.5 (95% CI: 4.2-91.1). Workers lacked knowledge and appropriate practices to prevent microbial contamination of ice products.Conclusions:The food safety conditions and the quality of ice cubes at manufacturing premises in Binh Phuoc Province were not acceptable. Hygiene deficiencies in ice producing and handling processes, inadequate knowledge of staff, inadequate food safety management practices, and hygiene conditions of the premises were important factors in producing contaminated ice products. We recommend more staff training and crediting the staff when performing adequate practices, paying attention to broken floors or difficulty in cleaning, structural deficiency, and ensuring regular monitoring of premises. This study adds a special interest to ensure food safety conditions at ice producing premises to prevent microbial contamination of the products.

Quality Evaluation of Tigernut Milk-Based Popsicles Produced with Date Palm Fruits as Sweetener

Abstract Popsicle is a flavored and edible ice on stick that can be produced with dairy products. This study aimed to investigate the possibility of using milk from tigernut as a non-dairy source and date palm fruits as sweetener for producing popsicles with enhanced bioactive properties and acceptability. Tigernut milk-based popsicles sweetened with sugar, unroasted date or roasted date were made. The physical properties, antioxidant activity, total phenolic content, melting rate, and sensory characteristics were evaluated. The roasting process significantly influenced the total phenol, antioxidant activity and sensory characteristics of the popsicles. Melting resistance was higher in the popsicles containing both the roasted and unroasted dates compared to the sugar sweetened popsicles. Popsicles sweetened with roasted dates exhibited the most acceptable sensory properties in terms of flavour, taste and overall acceptability.

Gelado comestível de kefir adicionado de polpa de jabuticaba e morango

A crescente busca dos consumidores por alimentos diferenciados, que além de exercer suas funções básicas, apresentem também benefícios à saúde de quem os consome, tem proporcionado o desenvolvimento de novos produtos alimentícios. Dessa forma, buscou-se desenvolver um gelado comestível inovador, utilizando leite fermentado de kefir. Este foi adicionado de polpa de jabuticaba e morango e avaliado quanto à qualidade físico-química e microbiológica após 60 dias de armazenamento a temperatura de -2 °C. O gelado comestível apresentou significativos teores de compostos fenólicos e atividade antioxidante e, ainda, valores consideráveis de bactérias láticas (1,0.108 UFC.g-1) e bolores e leveduras (7,6.107 UFC.g-1) durante o período de armazenamento. A análise sensorial do produto, realizada nos tempos 0, 30 e 60 dias de armazenamento, demonstrou que o produto apresenta aceitabilidade superior a 80%, nos atributos textura, odor, sabor e cor. Conclui-se que o produto pode ser uma alternativa promissora na oferta de alimentos com potencial funcional, apresentando qualidade sensorial e microbiológica durante os 60 dias de armazenamento.

Evaluation of food contamination in Dak Lak province from 2014 - 2018

Statistics of monitoring results of food-safety hazards of Dak Lak Department of Food Safety and Hygiene from 2014 - 2018 showed that: The general food contamination rate was of 28.9%, of which microbial contamination was of 39.6%; and chemical contamination was of 20.9%. Edible ice has the highest rate of microbial contamination (90.6%); Fried cooking oil samples have the highest chemical contamination rate of 51.1%. E. coli contamination rate accounted for 66.2%; Coliforms contamination rate accounted for 53.5%. The rate of borax contamination in spring rolls was 23.4%. The ratio of fried cooking oil contaminated by friable was 51.1%. The ratio of methanol contamination in manual production alcohol was 13.7%.

Microbial risks in food franchise: A step forward in establishing ideal cleaning and disinfection practices in SSOPs

AbstractMicrobial contamination in coffee specialty franchises using uniform processing procedures in Korea was examined. Cleaning or disinfection practices for sanitation standard operating procedures (SSOPs) are proposed. For each processing step, food materials and associated processing environments were tested for heterotrophic bacteria (HB), Escherichia coli, coliform, and Staphylococcus aureus. Existing SSOP cleaning or disinfection practices were also evaluated. Ice‐making procedures revealed coliform and HB contamination in all coffee houses, with high HB contamination on several supplementary food materials and associated food utensils. Microbial loads in food materials or final products were high on structures and materials that are difficult to clean and disinfect. Staphylococcus species contaminated food machinery and utensils directly contacted by food handlers. Based on our analysis of cleaning and disinfection practices in each franchise's SSOPs, current practices should be complemented to ensure food safety. Our results provide a foundation for developing sanitation standards optimized for coffee specialty franchises.Practical applicationsFranchise brands operating collectively require well‐established sanitation practices such as sanitation standard operating procedures (SSOPs) to ensure food safety and quality. Microbiological studies were performed to evaluate coffee processing procedures and environments at specialty franchise brands. Hygiene practices in SSOPs were simultaneously evaluated to examine cleaning and disinfection procedures. In several processing procedures and associated processing environments, coliform and Staphylococcus aureus were detected on food handlers' hands, gloves, and hand‐accessible areas of food utensils or machinery simultaneously. Coliforms were also detected in edible ice cubes and on related utensils or machinery for ice production or storage (ice‐making machine, ice‐bin). Heterotrophic bacteria (HB) were detected at high densities in sugar syrup (under‐using) and edible ice (during production and storage). Particularly, HB concentrations increased during processing. Thus, microbial contamination is increased by various factors during processing, particularly inappropriate cleaning or disinfection of utensils or machinery. Evaluation of cleaning and disinfection practices for each franchise's SSOPs revealed that the cleaning and disinfection practices for machinery or utensils accessible to worker's hands must be supplemented. Establishments serving a wide variety of coffee beverages may require complex and different processing procedures. Because utensils and machinery affecting the microbial load of the final product can vary, the areas and targets of cleaning and disinfection should be expanded. Second, the structure or material characteristics of food utensils or machinery that are difficult to clean and disinfect can lead to microbial growth. Cleaning or disinfection of food utensils or machinery should be considered in SSOPs. Purchasing management (as a major category of SSOPs for food safety) should be expanded to utensils or machinery in addition to food materials. Furthermore, cleaning and disinfection targets aimed at under‐used utensils or facilities must be established in SSOPs.

Jambolan sherbets overrun, color, and acceptance in relation to the sugar, milk, and pulp contents in formulation

Abstract The aim of this study was to evaluate in sherbet formation the effects of sugar, milk, and jambolan pulp quantity on the overrun, color, physicochemical characteristics, microbiological characteristics, and acceptance of the experimental sherbets, in addition to evaluating the bioactive compounds of the selected product. Seven formulations were established through the Simplex method. The formulation with 20g 100g-1 sugar, 45g 100g-1 milk, and 35g 100g-1 jambolan pulp was selected (S5) because it was included among the most accepted sensorially (S4 and S5), and also presented higher overrun, chroma, SST/AT, and pH than S4, receiving the scores 8.0; 8.2, 6.4 and 7.1 and 6.1, respectively, for appearance, color, flavor, texture, and odor. The selected sherbet presented a high total phenolic compound content of 192mg gallic acid g-1, and a percentage of DPPH inhibition of 73%. It is concluded that it is possible to produce jambolan sherbet with desirable physical, chemical, microbiological, and sensory characteristics, which can increase the possibilities of applying the fruit as an ingredient in the edible ice cream industry.

Consumption of edible ice contaminated with Acinetobacter, Pseudomonas, and Stenotrophomonas is a risk factor for fecal colonization with extended-spectrum β-lactamase-producing Escherichia coli in Vietnam.

Although Vietnamese residents frequently harbor extended-spectrum β-lactamase-producing Escherichia coli (ESBL-E), it is unclear which foods/beverages are risk factors for acquiring these bacteria. The aim of this study was to evaluate the frequency with which edible ice served in restaurants is contaminated with antibiotic-resistant bacteria, and thereby clarify whether this product poses a risk for ESBL-E carriage in humans. Ice from restaurants in Vietnam and Japan was screened for bacteria capable of growing on agar containing cefotaxime (BG-CTX). Of the 119 BG-CTX strains isolated in Vietnam, 40%, 39%, and 12% were identified as Pseudomonas spp., Acinetobacter spp., and Stenotrophomonas maltophilia, respectively. Meanwhile, of the six such strains isolated in Japan, five were identified as Acinetobacter spp. and one as Pseudomonas spp. More than 10% of the Acinetobacter isolates exhibited cefotaxime, ceftazidime, and sulfa/trimethoprim resistance, while 21% of Pseudomonas and 14% of S. maltophilia isolates exhibited meropenem and sulfa/trimethoprim resistance, respectively. Subsequent multiplex polymerase chain reaction (PCR) analyses detected ESBL-encoding genes in 10% of the BG-CTX. Notably, feces harvested from mice administered water contaminated with BG-CTX contained E. coli harboring the blaCTX-M-9 gene. In conclusion, our findings indicate that consumption of contaminated edible ice is a risk factor for human ESBL-E carriage.

DESENVOLVIMENTO E CARACTERIZAÇÃO DE DIFERENTES FORMULAÇÕES DE SORVETES ENRIQUECIDOS COM FARINHA DA CASCA DA JABUTICABA (Myrciaria cauliflora)

O objetivo foi realizar a caracterização físico-química da farinha da casca de jabuticaba, bem como desenvolver três formulações de sorvetes (enriquecidos com 0, 5 e 10% desta farinha) e avaliar as características físico-químicas e sensoriais dos mesmos. Os frutos foram despolpados, as cascas desidratadas, trituradas e peneiradas para obtenção da farinha que foi analisada quanto aos teores físico-químicos. Em seguida, foram desenvolvidas três formulações de sorvetes (com 0%, 5% e 10% de FCJ) e, verificadas as características físico-químicas e sensoriais. Os resultados mostraram que a FCJ apresentou alto teor de cinzas e fibras. Já os sorvetes, apresentaram diferença (p < 0,05) para pH, acidez titulável, umidade e cinzas devido a incorporação da FCJ. O único atributo que não se diferenciou (p > 0,05) foi o sólido solúvel. O overrun foi diminuindo conforme o aumento da adição da farinha. Já na análise sensorial, os únicos atributos que se diferenciaram (p < 0,05) foram sabor, textura e aspecto global da formulação com 10% de FCJ, o que representa que a incorporação de 5% de FCJ não interferiu na aceitabilidade dos sorvetes. Pode-se concluir que o enriquecimento da farinha da casca de jabuticaba proporciona aos gelados comestíveis elevação no valor nutricional sem afetar as características sensoriais ao nível de 5% de adição.

Development and characteristics of a method for self-contained ice production using cold outdoor air in winter

This paper proposes a new method of ice production using a simple insulation lid and a self-contained ice production. Results of experiments in a freezer showed that ice could be produced with three proposed containers. It was possible to produce ice using a flat-plate-type simple insulation lid with the 1-ton and 0.5-ton containers. It was also proven that self-contained ice production was possible using a cap-type simple insulation lid with the 135-kg container. Outdoor experiments were also conducted. It was confirmed that ice could be produced outdoors and shown that the production method for ice intended for space cooling with a mixture of snow and water was effective. Furthermore, a method of production for high-value-added clear ice was proposed based on the outcomes of indoor and outdoor experiments. It was confirmed that all the items of the relevant standards were satisfied as a result of water quality examination of edible ice and ice intended for space cooling.

Influence of inulin on chemical, sensorial and survival of L. Acidophilus in symbiotic frozen yogurt with reduced-lactose:

<p>Recently, the dairy industry has given special attention to development of products containing low lactose content, to meet the needs of consumers intolerant to this sugar type. This study aimed to evaluate the effects of adding inulin on chemical, sensory and survival of probiotics in symbiotic frozen yogurt with reduced lactose content during the storage period. The hydrolysis degree achieved using 0.8 g of lactase per liter milk was about 97.54%, being below the limit quantification (0.5%) and being considered as a food for special purposes. Based on the results obtained, it can be concluded that the enzyme lactase effectively reduced the lactose content in frozen developed, not by changing the physicochemical and viability of probiotic culture. The addition of inulin caused a significant change (p<0.05) in sensory attributes evaluated and promoted the growth of <em>L. acidophilus</em>, showing that this type of edible ice cream is a good option for the dairy market, catering lactose intolerant consumers.</p><p> </p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v3i1.90</p>