Preparation and evaluation of low‐calorie functional ice cream containing inulin, lactulose and  Bifidobacterium lactis | Zendy

Hashemi Majid | Zendy; Gheisari Hamid Reza | Zendy; Shekarforoush Shahram | Zendy

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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).

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