Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream.
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.
Akalin
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AS
Ege Univ., Faculty of Agriculture, Dept. of Dairy Technology, 35100, Bornova, Izmir, Turkey. sakalin21@yahoo.com
Erişir
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D001644:Bifidobacterium / Q000502:physiology; D015169:Colony Count, Microbial; D005511:Food Handling / Q000379:methods; D005524:Food Technology; D007054:Ice Cream / Q000032:analysis* / Q000382:microbiology*; D007444:Inulin / Q000032:analysis / Q000494:pharmacology*; D007779:Lactobacillus acidophilus / Q000502:physiology; D009844:Oligosaccharides / Q000032:analysis / Q000494:pharmacology*; D019936:Probiotics; D012212:Rheology; D014783:Viscosity
D009844:Oligosaccharides; C120489:oligofructose; D007444:Inulin