Premium
Probiotic properties of ice creams produced with dietary fibres from by‐products of the food industry
Author(s) -
Ayar Ahmet,
Siçramaz Hatice,
Öztürk Serpil,
Öztürk Yilmaz Suzan
Publication year - 2018
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 - 10.1111/1471-0307.12387
Subject(s) - food science , probiotic , ice cream , bifidobacterium animalis , lactobacillus acidophilus , sunflower , chemistry , lactobacillus , bifidobacterium , biology , agronomy , fermentation , bacteria , genetics
The objective of this study was to investigate the effects of adding dietary fibre‐rich by‐products to probiotic ice creams. For this purpose, fruit (grape, apricot, apple)‐ and grain (rice, corn, sunflower, barley)‐based by‐products were added to ice cream. The viability of Lactobacillus acidophilus ( ATCC 4357D‐5) and Bifidobacterium animalis subsp. lactis ( ATCC 27536) was determined with microbial analyses at 1, 15, 30 and 60 days of storage. In conclusion, it was shown that dietary fibre‐rich by‐products could be used in ice cream with improved survival of the probiotic strains without any adverse effects on the physicochemical, microbiological and sensory properties of the ice cream.