Probiotic, fat-free, no sugar-added ice cream

Document Type

Article

Publication Date

4-24-2006

Abstract

Probiotic bacteria exert benefits on gastrointestinal health. Objective was to determine whether the incorporation of probiotic mixed culture bacteria impact the physico-chemical and sensory characteristics of fat free no sugar added ice cream. A fat free, no sugar added ice cream mix was homogenized, vat pasteurized, cooled, and aged. The mix was inoculated with probiotic mixed culture namely Lactobacillus acidophilus, Bifidobacterium, and L. casei, at rates of 0, 0.002,0.02 and 0.2 %v/v. Viscosity of the control mix was significantly higher compared to that of the mixes with the intermediate (0.02%) and highest (0.2%) level of probiotic incorporation. The pH of the control mix was significantly higher compared to the ice cream mix with the highest level of probiotics (0.2%). There were no differences in L*, a*, and b* values among the control and probiotic ice creams. There was no significant (p<0.05) difference in the meltdown time for first 15 ml, meltdown ml after 60 min. Ice creams with intermediate and high level of probiotics had significantly (p<0.05) lower flavor, body and texture scores compared to the control. Incorporation of probiotic bacteria impacted some characteristics of fat free no sugar added ice cream.

Publication Source (Journal or Book title)

Milchwissenschaft

First Page

184

Last Page

187

This document is currently not available here.

Share

COinS