Preparation and evaluation of low‐calorie functional ice cream containing inulin, lactulose and Bifidobacterium lactis

Preparation and evaluation of low‐calorie functional ice cream containing inulin, lactulose and Bifidobacterium lactis

This study was aimed to investigate the effects of replacing 5% fat and sugar by inulin and lactulose, respectively, on the survival of Bifidobacterium lactis and physicochemical and sensorial characteristics of the ice cream. Total solids, pH, melting rate and sensory scores of low‐fat and/or low‐s...

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Veröffentlicht in:International journal of dairy technology 2015-05, Vol.68 (2), p.183-189
Hauptverfasser: Hashemi, Majid, Gheisari, Hamid Reza, Shekarforoush, Shahram
Format: Artikel
Sprache:eng
Schlagworte:
Bifidobacterium animalis subsp. lactis
Biotechnology
Chemosensory perception
Functional foods & nutraceuticals
hardness
Ice cream
Inulin
Lactulose
melting
Prebiotic
Probiotic
Studies
Synbiotic
total solids
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Zusammenfassung:This study was aimed to investigate the effects of replacing 5% fat and sugar by inulin and lactulose, respectively, on the survival of Bifidobacterium lactis and physicochemical and sensorial characteristics of the ice cream. Total solids, pH, melting rate and sensory scores of low‐fat and/or low‐sugar ice cream samples did not differ significantly from the control. Overrun and hardness of low‐fat samples were significantly higher than that of the control group (P 
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12173