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Effects of fermentation by Bifidobacterium bifidum on the rheology and physical properties of ice cream mixes made with cow and vegetable milks
Author(s) -
Aboulfazli Fatemeh,
Baba Ahmad Salihin,
Misran Misni
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12723
Subject(s) - bifidobacterium bifidum , food science , rheology , chemistry , apparent viscosity , viscosity , particle size , fermentation , ice cream , syneresis , globules of fat , bifidobacterium , milk fat , materials science , composite material , lactobacillus , linseed oil
Summary Fermented and nonfermented probiotic ice creams were made by incubating Bifidobacterium bifidum (Bb‐12) culture in ice cream mixes with cow, soya, coconut and composite milks (combinations of coconut or cow milks with soya milk). The changes in ice cream‐eating qualities and physical properties (melting rate, apparent viscosity, hysteresis, fat globule size, zeta potential, microscopic structure and freezing behaviour) were evaluated. In general, fermentation decreased the melting rate and total acceptability of ice creams but increased the apparent viscosity, hysteresis, particle size and freezable water. For fermented ice creams containing composite milk, those containing cow milk showed a higher percentage change than those containing coconut milk in respect of hysteresis, particle size and freezable water; however, the apparent viscosity was not affected.