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Preparation and evaluation of low‐calorie functional ice cream containing inulin, lactulose and Bifidobacterium lactis
Author(s) -
Hashemi Majid,
Gheisari Hamid Reza,
Shekarforoush Shahram
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12173
Subject(s) - lactulose , food science , inulin , chemistry , ice cream , sugar , prebiotic , probiotic , bifidobacterium , fermentation , lactobacillus , biology , biochemistry , bacteria , genetics
This study was aimed to investigate the effects of replacing 5% fat and sugar by inulin and lactulose, respectively, on the survival of Bifidobacterium lactis and physicochemical and sensorial characteristics of the ice cream. Total solids, pH , melting rate and sensory scores of low‐fat and/or low‐sugar ice cream samples did not differ significantly from the control. Overrun and hardness of low‐fat samples were significantly higher than that of the control group ( P < 0.01). The viable counts of B. lactis in the low‐sugar synbiotic ice creams were significantly lower than that of other groups at the end of 90‐day storage ( P < 0.01).