Probiotic properties of ice creams produced with dietary fibres from by‐products of the food industry

Probiotic properties of ice creams produced with dietary fibres from by‐products of the food industry

The objective of this study was to investigate the effects of adding dietary fibre‐rich by‐products to probiotic ice creams. For this purpose, fruit (grape, apricot, apple)‐ and grain (rice, corn, sunflower, barley)‐based by‐products were added to ice cream. The viability of Lactobacillus acidophilu...

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Veröffentlicht in:International journal of dairy technology 2018-02, Vol.71 (1), p.174-182
Hauptverfasser: Ayar, Ahmet, Siçramaz, Hatice, Öztürk, Serpil, Öztürk Yilmaz, Suzan
Format: Artikel
Sprache:eng
Schlagworte:
Barley
Bifidobacterium animalis subsp. lactis
By products
Byproducts
Corn
Dairy products
Dietary fiber
Dietary fibre
Fibers
Food industry
Food processing industry
Food production
Food science
Grain
Ice cream
Lactobacillus acidophilus
Microorganisms
Probiotic
Probiotics
Sensory properties
Viability
Yogurt
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Zusammenfassung:The objective of this study was to investigate the effects of adding dietary fibre‐rich by‐products to probiotic ice creams. For this purpose, fruit (grape, apricot, apple)‐ and grain (rice, corn, sunflower, barley)‐based by‐products were added to ice cream. The viability of Lactobacillus acidophilus (ATCC 4357D‐5) and Bifidobacterium animalis subsp. lactis (ATCC 27536) was determined with microbial analyses at 1, 15, 30 and 60 days of storage. In conclusion, it was shown that dietary fibre‐rich by‐products could be used in ice cream with improved survival of the probiotic strains without any adverse effects on the physicochemical, microbiological and sensory properties of the ice cream.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12387