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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