PRODUCTION OF PROBIOTIC ICE CREAM
 
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Pol. J. Food Nutr. Sci. 2005;55(3):267–271
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ABSTRACT
Probiotic ice cream was manufactured by mixing fortified milk fermented with probiotic strains with an ice cream mix, followed by freezing. The probiotic ice cream was evaluated for chemical properties, cultures survival and sensory characteristics during 12 week of frozen storage at -26°C. Analysis of ice cream mixes showed higher acidity and viscosity in the case of mixes containing probiotic bacteria. There was no effect on specific gravity as well as weight per gallon of bio-ice cream mixes. Freezing point of mixes decreased in all bio-ice cream compared to control. Ice cream analysis showed an increase in both values of specific gravity and weight per gallon with adding the probiotic cultures. Overrun percent has affected with the addition of probiotic cultures. All treatments showed slightly faster melting than control. Initial freezing of ice cream mix followed by hardening caused a reduction of less than one log cycle in viable counts of probiotics. The viable counts decreased by 2.23, 1.68, 1.54, 1.23 and 1.77 log cfu/g for Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus reuteri, Lactobacillus gasseri and Lactobacillus rhamnosus, respectively, during 12 weeks of frozen storage. Although there was a decrease in the number of viable cells, the ice cream may be considered as a probiotic food during 12 weeks of storage, since the remained was above the recommended minimum limit of 106 cfu/g. All the ice cream samples received a high score in the organoleptic evaluation. Lactobacillus reuteri containing ice cream was judged to be more sour and attained a higher score for probiotic flavour.
ISSN:1230-0322