Characterization of synbiotic ice cream made with probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with inulin

The effects of probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with prebiotic inulin on the probiotic survivability, physiochemical properties and stability of ice cream were evaluated. Addition of inulin increased the viability of S. boulardii CNCM I-745 with viable count of 6.16...

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Veröffentlicht in:	Food science & technology 2021-04, Vol.141, p.110910, Article 110910
Hauptverfasser:	Sarwar, Abid, Aziz, Tariq, Al-Dalali, Sam, Zhang, Jian, Din, Jalal ud, Chen, Chao, Cao, Yongqiang, Fatima, Hina, Yang, Zhennai
Format:	Artikel
Sprache:	eng
Schlagworte:	Inulin Saccharomyces boulardii CNCM I-745 Synbiotic ice cream Turbiscan stability index
Online-Zugang:	Volltext
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Zusammenfassung:	The effects of probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with prebiotic inulin on the probiotic survivability, physiochemical properties and stability of ice cream were evaluated. Addition of inulin increased the viability of S. boulardii CNCM I-745 with viable count of 6.16 log CFU/g in the synbiotic ice cream after 120 d of storage. Fermentation with the probiotic yeast and Lactobacillus-Streptococcus (LS) caused significantly (p
ISSN:	0023-6438 1096-1127
DOI:	10.1016/j.lwt.2021.110910