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Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels
Author(s) -
Ferraz Juliana L.,
Cruz Adriano G.,
Cadena Rafael S.,
Freitas Monica Q.,
Pinto Uelinton M.,
Carvalho Celio C.,
Faria Jose A.F.,
Bolini Helena M.A.
Publication year - 2012
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.1750-3841.2011.02508.x
Subject(s) - ice cream , probiotic , lactobacillus acidophilus , food science , aroma , taste , chemistry , bacteria , biology , genetics
The effect of different overrun levels on the sensory acceptance and survival of probiotic bacteria in ice cream was investigated. Vanilla ice creams supplemented with Lactobacillus acidophilus were processed with overruns of 45%, 60%, and 90%. Viable probiotic bacterial counts and sensory acceptance were assessed. All the ice creams presented a minimum count of 6 log CFU/g at the end of 60 d of frozen storage. However, higher overrun levels negatively influenced cell viability, being reported a decrease of 2 log CFU/g for the 90% overrun treatment. In addition, it was not reported an influence about acceptability with respect to appearance, aroma, and taste of the ice creams ( P > 0.05). Overall, the results suggest that lower overrun levels should be adopted during the manufacture of ice cream in order to maintain its probiotic status through the shelf life.