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Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low‐Fat Probiotic Ice Cream
Author(s) -
Akalın A.S.,
Erişir D.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2008.00728.x
Subject(s) - bifidobacterium animalis , inulin , food science , lactobacillus acidophilus , probiotic , ice cream , chemistry , cold storage , lactobacillus , bifidobacterium , fermentation , bacteria , biology , horticulture , genetics
The effects of supplementation of oligofructose or inulin on the rheological characteristics and survival of Lactobacillus acidophilus La‐5 and Bifidobacterium animalis Bb‐12 in low‐fat ice cream stored at –18 °C for 90 d were studied. Addition of oligofructose or inulin to ice cream mix significantly increased apparent viscosity and overrun and developed the melting properties in ice cream during storage ( P < 0.05). However, the highest increase in firmness, the lowest change in melting properties, and the longest 1st dripping time were obtained in probiotic ice cream containing inulin ( P < 0.05). Some textural properties have also improved especially by the end of storage. Freezing process caused a significant decrease in the viability of Lactobacillus acidophilus La‐5 and Bifidobacterium animalis Bb‐12 ( P < 0.05). Oligofructose significantly improved the viability of L. acidophilus La‐5 and B. animalis Bb‐12 in ice cream mix ( P < 0.05). Although the viable numbers for both bacteria decreased throughout the storage, the minimum level of 10 6 CFU/g was maintained for B. animalis Bb‐12 in only ice cream with oligofructose during storage.