Sensory properties and survival of Iranian commercial strains of Bifidobacterium lactis and Lactobacillus acidophilus in probiotic ice-cream products
Journal Title: International Journal of Farming and Allied Sciences - Year 2016, Vol 5, Issue 1
Abstract
Ice-cream has a good potential on a probiotic carrier. It has the advantage of being consumed by different age groups. The quality of probiotic ice-cream could however be effected by several factors such as bacterial strain, inoculum size, manufacturing process as well as transportation conditions. The purpose of this study was to evaluate the efficacy of a non-fermented ice-cream for carrying Bifidobacterium lactis and Lactobacillus acidophilus. In order to achieve the desired initial population of bacteria 106 -107 cfu / ml were added to ice-cream mix and the survival of inoculated probiotic bacteria were assessed during five months storage at -18 ° C. By the end of the maintenance period the total count Lactobacillus acidophilus bacteria was 107 cfu / ml while that of Bifidobacterium lactis was counted 106 cfu / ml, With regard to the survival of the bacteria and their sensory properties, vanilla ice-cream containing Lactobacillus acidophilus was chosen as the preferred treatments and sensory properties of probiotic ice-cream product according to research conducted coated ice cream can influence the changes in test of ice cream.
Authors and Affiliations
Bahare Najafi Kalandaragh, Mohammad Reza Fazeli, Orang Eyvazzadeh
Keywords
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