Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low‐Fat Probiotic Ice Cream
Makaleler > Tam Makale · 2008
Yazarlar: Ayşe Sibel AKALIN, D. Erisir
Journal of Food Science, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2008, cilt 73, ss M184-8
DOI: 10.1111/j.1750-3841.2008.00728.x
Özet
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 degrees 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.